Here are three more recipes from the Narsai David sheet (recipes 3, 4, and 5
of 7).
Buckwheat Millet Bread
2-1/3 cups bread flour or all purpose flour
1/3 cup buckwheat flour
1/3 cup millet seeds
1 tablespoon malt
1 teaspoon salt
1 cup water
1-1/2 teaspoon dry yeast
Strass Rye Bread
1 cup rye flour (or substitute oat flour)
1-1/2 cups bread flour or all purpose flour
1/4 cup cracked wheat
1 tablespoon molasses
1 egg
1 tablespoon oil
grated zest of 1/2 orange
1 teaspoon salt
2 teaspoons fennel or anise seeds
1/2 cup water
1/2 cup buttermilk
1-1/2 teaspoon dry yeast
Light Rye
3/4 cup rye flour (or substitute oat flour)
2 cups bread flour or all purpose flour
1 teaspoon salt
1-1/2 tablespoons caraway seeds
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoon dry yeast
Note: to make a dense, fairly heavy loaf, increase the rye flour to 1 cup.