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Ingredients:
1 cup milk
1 cup water
2 tablespoons butter
2 teaspoons salt
2 tablespoons honey
2 tablespoons caraway seeds
1 envelope yeast
1/3 cup very warm water
3 cups unbleached flour
3 cups rye flour
2 baking pans, 4 inches wide
by 10 inches long, or similar
Photo below shows baked and cooled
loaves - note they rise with a flat top and are denser than plain wheat bread:
Procedure:
Dissolve yeast in the 1/3 cup
very warm water and set aside for a few minutes till soft and puffy.
In small saucepan combine the
1 cup milk, 1 cup water, butter and honey. Stir constantly while heating
through till butter melts. Turn off heat and let mixture cool to lukewarm.
Meanwhile, in large mixing
bowl combine unbleached flour, rye flour, and salt. Stir to mix.
Next, add puffy yeast and
caraway seeds to milk mixture and stir thoroughly.
Combine wet and dry
ingredients and knead till surface bubbles break, about 5 minutes.
Form dough into a large ball,
coat surface with soft butter and place in large mixing bowl, and cover with
tea towel. Let rise in warm place for an hour. Punch down, knead a few times
and form into shapes for bread pans that are sprayed with non-stick cooking
spray. Again cover with towel and let rise one hour.
Place pans in oven preheated
to 375 degrees F. and bake for 40 minutes till a hollow sound when tapped.
Immediately turn loaves out
of pans. For a soft crust, brush all over with melted butter while bread is
still warm, as my loaves in photo were.
Variation: Use 4 cups
unbleached flour with 2 cups rye flour for a less
dense bread.
Article and photo credit by
Susan Helene Kramer
Copyright 2016 Susan Helene
Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
email: susan@susankramer.com
web site: http://www.susankramer.com
page created September 10,
2016