CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
German |
Breads, To post, Yeast |
1 |
Servings |
INGREDIENTS
2 |
T |
Active dry yeast OR 2 cakes |
|
|
yeast |
1 |
pt |
Sweet cider, lukewarm |
7 |
c |
Rye flour |
4 |
c |
Whole wheat flour |
1/2 |
t |
Salt |
3/4 |
c |
Unsweetened prune juice |
3/4 |
c |
Pear nectar or pear puree |
1 |
lb |
Seedless raisins |
1 |
lb |
Dried currants |
1 |
c |
Chopped dates |
|
|
Grated rind of 3 oranges |
|
|
Grated rind of 3 lemons |
1 |
c |
Split almonds |
2 |
T |
Ground cinnamon |
1 |
t |
Ground allspice |
1 |
t |
Ground cloves |
1/2 |
c |
Unsweetened grape juice |
INSTRUCTIONS
Soften yeast in cider. Add 4 cups of rye flour and 2 cups wholewheat
flour and salt. Mix well. Let rise in a warm place for about 4 hours.
Add prune juice and pear nectar or puree. Meanwhile, soak fruits,
rind, nuts and spices in grape juice. Add them to the mixture. Stir in
enough of the remaining flours to make a stiff dough. Knead. Shape
into 4 or 5 round or oval loaves, and place on oiled, floured cookie
sheets. Set in a warm place to rise. When loaves are 1/3 larger than
the original size, brush with egg yolk diluted with water and bake at
350 F for about 1 hour and 20 minutes. The bread keeps well and
improves with age. Formatted by Mardi Desjardins March 12, 1998
Recipe by: The Natural Foods Cookbook by Beatrice Trum Hunter, 1972
Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar
12, 1998
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