Ukrainian Rye Bread
Ingredients:
- 0.00 Water
- 0.25 Cup Warm Water
- 0.33 Cup Whole Buckwheat Flour
- 0.00 The Coffee.
- 1.00 Cup Strong Coffee
- 3.00 Cup Whole Rye Flour
- 1.25 Teaspoon Salt
- 1.00 Teaspoon Blackstrap Molasses (optional) Add Molasses To
- 0.00 Dissolve The Yeast In The
- 1.00 Teaspoon Yeast
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Directions:
Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast
solution. If necessary, use the rest of the coffee if the mixture is
too dry. Use water on your hands to knead the dough for 5-10 minutes.
Cover and let rest for 2 hours at room temperature. It won't really
rise much. Again, use water on your hands and knead the dough
briefly. Again cover, and let rise for 30 minutes more, covered with
a damp cloth. Shape the dough into 1 or 2 long skinny loaves, again
using water on your hands.
Place the dough on a cookie sheet, either greased or dusted with
flour. Proof the dough in a warm and humid place (85 deg F.) for
about 45 minutes, until the dough is soft. There will be little rise.
Bake at 450 deg. for 20 minutes, with a pan of water in the oven.
Bake at 375 deg. F. for another 30 minutes, without the water.
Posted by Lois Patterson to the Fatfree Digest
[Volume 14 Issue 24] Jan. 24, 1995.
:Another vlf rye bread recipe from Laurel Kitchen's Bread Book. Not
quite verbatim:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80รก
