| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Water |
| 3 | pk | Yeast |
| 1/2 | c | Dark molasses |
| 2 | tb | Caraway seed |
| 1 | ts | Salt |
| 2 | tb | Oil |
| 2 1/2 | c | Rye flour (stir well before measuring) (up to) |
| 3 | c | Sifted white flour |
INSTRUCTIONS
Make a sponge with yeast, 1 tablespoon molasses and 1/2 cup water. Pour sponge into mixing bowl and add 1 cup water, remaining molasses, caraway seed, salt, oil, rye flour and 1 cup white flour. Mix well. Stir in white flour until dough no longer sticks to side of bowl. Turn onto floured surface and knead until smooth. Place dough in well-oiled bowl; turn to grease top. Cover and refrigerate 4 hours. (You can't let this set overnight or the caraway seed will swell). Divide dough into 2 parts, cover and let set at room temperature for 10 minutes. Shape into two round loaves and let rise until double in size on cookie sheet. Sprinkle with corn meal. Bake at 375 for 25-30 minutes. Brush with water 3 or 4 times while baking. MRS CLARA LOU KEMMER MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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