| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
German |
Abm, Ethnic, Chocolate, Bread |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1 |
tb |
White sugar |
| 12 |
c |
Bread flour |
| 12 |
c |
Medium rye flour |
| 2 |
c |
Whole wheat flour |
| 1/2 |
c |
Unprocessed bran flakes |
| 1 |
tb |
Caraway seeds |
| 1 |
ts |
Salt |
| 1 |
ts |
Instant coffee powder |
| 1/4 |
ts |
Fennel seeds |
| 1 |
c |
Water |
| 2 |
tb |
Water |
| 2 |
tb |
Molasses |
| 2 |
tb |
Cider vinegar |
| 1/2 |
oz |
Unsweetened chocolate |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Sun, 19 May 1996 12:20:47 +0000
(I would cut back on that a bit) Cool the mixture to 105-115 degrees and
add to dry ingredients. I suspect the exact ingredients don't really matter
all that much. As long as the flour-to-liquid proportions are such as to
make a dough of good consistency, the result will probably be highly
edible.
Posted to Master Cook Recipes List, Digest #90
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