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Rye Yeast Bread

1/3 c water
1 c white grape juice
1 pk quick-rise yeast (1 tb)
1 ts salt
3 tb oil
4 to 4 1/2 cups rye flour

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy.
Stir in the salt, oil, and 2 cups of the flour, and beat it with
a spoon or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead
the dough on a floured board for 10 minutes. Place the dough in
an oiled bowl, turn it over so the top of the ball is also oiled,
and cover it with a towel. Let it rise in a warm (85 to 90 F)
place for about 45 minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes,
or until it doubles in volume. Bake at 425 F for 10 minutes, then
lower the oven temperature to 350 F for an additional 35 to 45
minutes of baking. Remove it from the oven when the loaf is brown
and has pulled away from the sides of the pan slightly. Makes one


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