Yield: 1 Servings
|1 pack||Yeast; Or 2 1/4 Teaspoons|
|½ cup||Warm water|
|1 cup||Warm water|
|½ cup||Dark molasses|
|2 cups||Rye flour|
|2½ cup||All-Purpose Flour; Up To 3 Cups|
Soften yeast in ½ cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly.
Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
Knead a few minutes. Let rise till doubled in greased bowl. Punch down.
Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped.
Bread freezes beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets. MM Waldine Van Geffen
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@...> on Jan 15, 1998