>My grandmother asked for a manual recipe for rye bread. Nothing fancy
>or exotic. I just have my ones for the machine - which don't always
>turn out right and she wants/needs more detailed directions than me just
>handing her a list of ingredients from my machine ones.
I love this recipe from "Whole Foods for the Whole Family" by La Leche League:
HEIDELBERG RYE BREAD
2 1/4 C. whole wheat flour
1/4 C. Carob powder (I've used cocoa powder instead)
2 T. yeast
1 T. caraway seeds
2 C. water
1/2 C. molasses
2 T. butter
1 t. salt
2 1/2 C. rye flour
Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway.
Heat water, molasses, butter, and salt in a saucepan until very warm. Beat
into flour mixture until smooth. Add enough rye flour to make a slightly
stiff dough. Knead about 10 minutes, adding more rye flour if needed.
Cover and let rest 20 minutes
Divide in half and shape into 2 round loaves about 6" across. Place on
greased cookie sheet and slash tops with sharp knife or razor blade. Brush
with oil and let rise until doubled, about 1 hour.
Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when
tapped.
Judi
Baltimore, Maryland USA
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judi@abs.net
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