* Exported from MasterCook *
Bread, Unyeasted Dutch Rye
Recipe By :Edward Espe Brown
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups rye meal -- See note
1 cup cracked wheat -- See note
1 1/2 teaspoons salt
2 tablespoons honey -- or molasses
2 tablespoons oil
1/4 cup wheat bran
3 cups boiling water -- or more if needed
wheat germ -- for coating
Note: For rye meal, use Bob's Red Mill Dark Rye Pumpernickel Meal or
similar. For cracked wheat, use King Arthur Organic Cracked Wheat or similar.
This is a pumpernickel rye bread with a texture reminiscent of
salami. Though dense and heavy, the loaf can be thin-sliced to
provide a soft-chewing and flavorful accompaniment to cheeses and cold cuts.
Mix all together. Dough will be wet. Cover and let sit overnight. Add
more bran or wheat flour if necessary in order to shape loaf. Roll
loaf in wheat germ or bran.
Bake in covered pan for 4 hours at 200F with a pan of hot water in
the oven on a lower shelf. Refill with water as necessary.
Remove from oven and cool completely. Wrap in a moist towel and
refrigerate for one or two days before serving.
Source:
"Tassajara Bread Book"
S(ISBN):
"0-87773-343-0"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 113 Calories; 2g Fat (14.3%
calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0819