Rye Yeast Bread

Directions

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℉ (220℃) for 10 minutes, then lower the oven temperature to 350℉ (180℃) 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.