Yield: 1 Servings
|¼ cup||Warm water|
|\N \N||Dissolve the yeast in the|
|1 cup||Strong coffee|
|1 teaspoon||Blackstrap molasses|
|\N \N||(optional) Add molasses to|
|\N \N||The coffee.|
|3 cups||Whole rye flour|
|⅓ cup||Whole buckwheat flour|
Mix the dry ingredients. Add ¾ 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@...> 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@... using MMCONV. Archived through kindness of Karen Mintzias, km@....