| 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.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”