Whole Wheat-Rye Bread

2 pk Dry yeast

1/2 c Warm water (105-115 degrees)

1/3 c Molasses

1 tb Salt

1 tb Caraway seeds

1/4 c Shortening

1 3/4 c Lukewarm water

1 1/2 c Rye flour

1 1/2 c Whole wheat flour

3 c All-purpose flour; 3 to 4

1 Egg white; slightly beaten

Recipe by: Southern Living

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in molasses, salt, caraway seeds, shortening, 1-3/4 cups water, rye flour, and whole wheat flour. Beat at medium speed of an electric mixer until smooth. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Place loaf, seam side down, on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush loaf with egg white. Bake at 400 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped.

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