The following two bread recipes came from the old USENET Cookbook:
[ ed. note: This had backspaces and underlines in it, for printing. I've
removed them, as some mailers will not work with this. -Jeff]
BREAD-RYE(B) USENET Cookbook BREAD-RYE(B)
SWEDISH RYE BREAD
BREAD-RYE - A sweet, dark whole-grain rye bread
This recipe comes from my great-grandmother, who emigrated
from Sweden and brought this recipe with her. It makes a
sweet, dark bread, and (like most whole-grain breads) it
tends to be a bit heavy.
INGREDIENTS (Makes 3 loaves)
2 cups milk
1 cup water
1/2 cup brown sugar
1/2 oz dry yeast (two packages)
6 cups rye flour (approximate)
3 cups white flour (approximate)
1/2 cup granulated sugar
1/2 cup vegetable oil
1/4 cup dark molasses
2 tsp anise seeds, crushed
1 tsp salt
PROCEDURE
(1) Scald the milk and combine it with the water and
brown sugar in a very large bowl. (You need some-
thing that holds at least 4 or 5 quarts.) When the
mixture is lukewarm, dissolve the yeast in it,
then stir in 2 cups rye flour and 1 cup white
flour to make a paste.
(2) Let the mixture rise in a warm place until it is
light and foamy. This usually takes about 30
minutes to an hour. Check it frequently-it can
really make a mess if it rises enough to overflow
the bowl. (I'm sure they could make a great hor-
ror movie about a gigantic blob of bread dough
that keeps getting bigger and bigger as it con-
sumes everything in its path....)
(3) Stir in the granulated sugar, oil, molasses, anise
seed and salt, and enough flour to make a stiff
dough, using 2 parts rye to 1 part white. Knead
the dough for about 5 minutes, or until it is
smooth and elastic, adding more flour to keep it
from sticking to your hands.
(4) Clean and grease the bowl. Put the dough in the
bowl, turning it to grease all sides. Cover the
bowl loosely with a clean towel and let the dough
rise until it's doubled in bulk. Punch it down
and let rise until double again.
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BREAD-RYE USENET Cookbook BREAD-RYE
(5) Divide the dough into three loaves and put in
greased pans. (I usually make round loaves and
bake them on cookie sheets.) Cover with the towel
and let rise until double again.
(6) Bake for about 45 minutes at 350 deg. F. Because
of the high sugar content, this bread can burn
rather easily; watch it closely so it doesn't get
too dark.
NOTES
Rye flour can be a little hard to find these days. You may
have to visit a store that specializes in natural foods.
Avoid the kind that is very coarsely ground with big chunks
of bran in it, though; this doesn't seem to have any gluten
at all in it, and since the proportion of rye flour is so
high in this recipe, the texture of the bread will come out
all wrong. You need something that looks more like ordinary
flour.
RATING
Difficulty: moderate. Time: 30 minutes preparation, several
hours rising, 1 hour baking and cooling. Precision: measure
the ingredients.
CONTRIBUTOR
Sandra Loosemore
Evans & Sutherland Computer Corporation, Salt Lake City
{decwrl, utah-gr!uplherc}!esunix!loosemor
Printed 2/27/91 21 May 86 2
BREAD(B) USENET Cookbook BREAD(B)
SETTIN' 'ROUND BREAD
BREAD - A 7-grain bread for toasting or eating plain
This bread was first made from whatever was settin' 'round
the kitchen when I started baking. It has a wonderful tex-
ture and flavor.
INGREDIENTS (2 large loaves)
1/4 cup water at 105 deg. F
1/3 cup turbinado sugar (most any sugar will do, though)
2 pkts active dry yeast
1/4 cup butter
1/4 cup shortening
11/2 cup water
1/2 cup milk
1 large egg
1 cup non-fat dry milk
11/2 tsp salt
1 1/2 Tbsp
honey
1/8 tsp ground cinnamon
1/2 cup rolled oats
1/2 cup corn meal
1/4 cup bran
1/4 cup cracked wheat
1/4 cup buckwheat
1/2 cup soy flour
1 cup rye flour
21/2 cups whole wheat flour
3 cups white flour
butter
PROCEDURE
(1) Melt the shortening and the butter. Let them cool
a bit, so as not to kill the yeast when they are
added to the dough. If you want to scald the
milk, do so, and also let it cool (it is common
practice to scald milk before baking with it,
though I never do.)
(2) Dissolve the yeast and sugar in the 1/4 cup of
lukewarm water.
(3) Mix the cinnamon, oats, corn meal, bran, cracked
wheat, buckwheat, soy flour, and rye flour. Add
the rest of the water, the milk, butter, shorten-
ing, egg, and honey, and mix well. Stir in the
dissolved yeast mixture. Mix in the salt, and the
whole wheat flour.
(4) Stir in the white flour, about 1/2 cup
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BREAD USENET Cookbook BREAD
at a time, until the mixture is stiff enough to
knead. You'll probably have about half of it
left.
(5) Remove the dough from the mixing bowl, onto a
floured surface. Knead the dough, adding more
white flour as necessary to keep the dough work-
able. Knead the dough until it is smooth and
elastic, about ten minutes. It's okay if you end
up using less than or more than the three cups of
white flour; just use whatever it takes.
(6) Put the dough back into a bowl that's been very
lightly greased. Let it rise, covered, in a
still, warm place (around 85 deg. F is best,
though room temperature will work) for 45 minutes,
or until it has doubled in bulk.
(7) Punch the dough down, divide in half, shape into
loaves, and place each half into a loaf pan which
has been very lightly greased. Let rise again,
for another 45 minutes, in a still, warm place,
until the loaves have about doubled in bulk.
(8) Preheat the oven to 350 deg. F as the bread fin-
ishes rising. Bake the bread for 35-40 minutes,
until it sounds hollow when tapped. Remove from
the loaf pans, and rub the top of the loaves with
some butter to give them a nice, soft, chewy
crust.
RATING
Difficulty: moderate. Time: about 3 hours (half of it ris-
ing time). Precision: approximate measurement OK.
CONTRIBUTOR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum
Printed 2/27/91 23 May 86 2
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