Add 4 cups warm water to solid shortening, salt and molasses. Add rye flour and white flour. Dough should be a bit stiff, but sticky. Let rise 1 hour.
Knead on floured board. Cut into four quarters; knead several times. Form each quarter into a loaf. Place in greased pans and let rise to top of greased bread pans.
Bake at 350 degrees F for 50-55 minutes. Brush tops with margarine while hot.
By Robin from Washington, IA
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One of the biggest challenges to cooking allergen-free is learning the substitutions for everyday foods that the average cook takes for granted and how to use them properly. This book is a wonderful educational tool and a must have for those just beginning this journey.
However, this book isn't just a bunch of obscure ingredients thrown together. Many of the recipes are common ingredients in well thought out, home style dishes for the family. The recipes are easy to follow and there are tons of pictures. I bought this book because my nephew has severe food allergies, and I wanted to be knowledgeable and able to cook for him.
Even so, I find myself cooking many of the recipes at home for me and my husband because they are just plain good. This is an A+ book for me.
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