| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
German |
Breads, Yeast, To post |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Active dry yeast OR 2 cakes yeast |
| 1 |
pt |
Sweet cider; lukewarm |
| 7 |
c |
Rye flour |
| 4 |
c |
Whole wheat flour |
| 1/2 |
ts |
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 |
tb |
Ground cinnamon |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
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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