The Original Recipe Card
The Jones Family Recipes
Great Grandma Heller's Rye Bread
From Family's Kitchen
2packages dry yeast
4 cupswarm water
3/4 cupmolasses
2 tablespoonssalt
1/2 cupshortening
1/2 cupsugar
2.5 cupsrye flour
1 cupwhite flour
7.5 cupswhite flour
Method
1.Dilute yeast in 1/4 cup warm water for 15 minutes.
2.Add everything but 7 cups white flour and beat thoroughly for 10 minutes.
3.Add the 7 cups white flour to make a stiff dough.
4.Knead in a greased bowl, and place in warm place to rise.
5.When double in size knead again, let rise once more.
6.Shape into loaves, put in pans, let rise until loaves double.
7.Bake at 350°F for about 45 minutes.
The Bread for Rullepølse
Grandma Heller’s Rye Bread was not just any bread — it was the bread. Dense, dark, and deeply flavored with molasses, it was the only proper partner for Rulpeløse at the Christmas table. Muriel Heller’s recipe makes several generous loaves, the kind of baking project that fills a kitchen with warmth and scent. Every Christmas, when Grandma Rand and Dagny made the Rulpeløse, someone made this bread — and the two together, thinly sliced meat over thick buttered rye, were the taste of a holiday that this family has carried for generations.
