No-Knead Rye Bread - cooking recipe

Ingredients

1/2 scalded milk
2 Tbsp. shortening
1 Tbsp. molasses or brown sugar
1/4 c. water
1 pkg. dry granular yeast
1 egg
1 3/4 c. enriched flour (sifted)
1 1/2 c. rye flour (unsifted)
1 egg white
1 Tbsp. water

Preparation

Combine milk, shortening, molasses or brown sugar and salt. Cool to lukewarm by adding water. Add dry granular yeast dissolved as directed on package; mix well. Blend in egg. Add enriched flour and rye flour. Mix until dough is well blended. Cover and let stand for 15 minutes. Shape dough into a long loaf; place on a greased baking sheet and cover. Let rise in warm place (85-90 degrees) until doubled in bulk, about 1 hour. Brush with egg white diluted with 1 tbsp. water. With a sharp knife make three diagonal cuts across top of loaf. Bake at 350 degrees for 1 hour.