Name: Ukrainian Rye Bread
Ingredients: 1 ts Yeast; 1/4 c Warm water; Dissolve the yeast in the; Water; 1 c Strong coffee; 1 ts Blackstrap molasses; (optional) Add molasses to; The coffee.; 3 c Whole rye flour; 1/3 c Whole buckwheat flour; 1 1/4 ts Salt

CATEGORY	CUISINE	TAG	YIELD
	Ukrainian	Digest, Jan.	1	Servings

INGREDIENTS

1	ts	Yeast
1/4	c	Warm water
		Dissolve the yeast in the
		Water
1	c	Strong coffee
1	ts	Blackstrap molasses
		(optional) Add molasses to
		The coffee.
3	c	Whole rye flour
1/3	c	Whole buckwheat flour
1 1/4	ts	Salt

INSTRUCTIONS

Mix the dry ingredients.  Add 3/4 cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry. Use
water on your hands to knead the dough for 5-10 minutes.
Cover and let rest for 2 hours at room temperature.  It won't really rise
much.  Again, use water on your hands and knead the dough briefly.  Again
cover, and let rise for 30 minutes more, covered with a damp cloth. Shape
the dough into 1 or 2 long skinny loaves, again using water on your hands.
Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,
until the dough is soft.  There will be little rise.  Bake at 450 deg. for
20 minutes, with a pan of water in the oven.  Bake at 375 deg. F. for
another 30 minutes, without the water.
Posted by Lois Patterson <lpat@unixg.ubc.ca> to the Fatfree Digest [Volume
14    Issue 24] Jan. 24, 1995.
:Another vlf rye bread recipe from Laurel Kitchen's Bread Book.  Not quite
verbatim:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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