| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Active Starter |
| 2 |
tb |
Caraway Seeds, Chopped |
| 2 |
c |
Rye flour, unsifted |
| 1/2 |
c |
Coffee, black; boiling |
| 1/2 |
c |
Molasses |
| 1/4 |
c |
Milk, powdered |
| 2 |
ts |
Salt |
| 3 |
tb |
Shortening; melted |
| 1/2 |
c |
Milk, whole |
| 2 3/4 |
c |
Flour, unbleached |
| 1 |
pk |
Active Dry Yeast |
INSTRUCTIONS
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, un- bleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet. Let
rise until double again and bake at 350 degrees for 30 minutes or until
done.
Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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