Stuffed Rye Bread

Photo: flickr user FotoDawg

Ingredients

1 pkg. yeast

3/4 cup warm water

2 tablespoons molasses

2 tablespoons sugar

1 1/2 teaspoons salt

1 tablespoon soft shortening

1 1/4 cups rye flour

1 1/2 cups white flour

1/4 teaspoon caraway seeds; optional

8 slices bacon, fried and crumbled

2 med. onions, chopped and fried

6 ounces sharp cheddar cheese, shredded

Preparation

Dissolve yeast in warm water. Stir in molasses, sugar, salt, and shortening. Add rye flour. Stir until smooth. Stir in white flour and caraway seeds. Turn out on floured surface and knead until smooth and no longer sticky. Place dough in greased glass bowl and let rise until double. Prepare filling. Fry bacon and onions.

Roll dough on floured surface to 24 x 9 inch rectangle. Sprinkle with bacon, onions, and cheese. Roll in jelly roll fashion. Form ring and seal ends. Place sealed edge down on greased tin. Cut wedges (outside of circle to 3/4 way to inside circle). Cover and let rise until double.

Bake at 375 degrees for 25-30 minutes.