Catholic Recipe: Bohemian Rye Bread
This hearty rye bread goes well with Kiddley Broth or Leek Soup.
Mix together water, sugar (or molasses), salt and dill seeds. Crumble in the yeast cakes. Stir, then add the shortening (or oil), onion and cheese. Mix in with spoon, then with hand (greasing the hand helps) mix in both flours.
Knead and let rise twice. (First time, about 2 hours; 2nd time, 30 to 45 min.) Shape into 2 round loaves. Place on opposite corners on lightly greased baking sheet. Let rise again until double the size (about 45 minutes). Bake until brown, 375°, about 30 minutes. Butter top while hot and sprinkle with onion or celery salt.Recipe Source: Family Liturgical Customs No. 4: Easter by Ethel Marbach, Abbey Press Publishing Division, St. Meinrad, Indiana, 1964