|
Old Fashioned
Indian Rye Bread
In the 1800's the hard crust helped preserve
the bread. If it is too tough for you, use it for dunking. The flavor is
great.
Ingredients
Related Sponsored
Links |
|
|
|
Related books |
|
|
-
3 cups corn meal
-
1 teaspoon salt
-
1/2 cup molasses
-
1 cup boiling water or boiling milk
-
1 teaspoon butter, softened
-
1 1/2 cups cold buttermilk
-
4 cups rye flour
-
2 teaspoons baking soda
-
1/2 cup mashed Irish potatoes
-
Raisins
(optional)
-
Butter
Method
-
PREHEAT oven to 375°.
-
GREASE 8-inch round pan.
-
MIX corn meal, salt, and molasses in large
bowl.
-
POUR boiling water or milk over corn meal
mixture.
-
ADD (
in another bowl) cold buttermilk to rye flour and baking soda.
-
MIX buttermilk mixture into corn meal
mixture.
-
ADD potatoes and raisins, if using.
-
KNEAD in bowl until firm, then
-
PLACE in greased pan.
-
PLACE shallow pan of water in bottom of oven
and
-
COVER lightly with tinfoil, to help reduce
browning.
-
BAKE (without rising) at 375° for 2 hours.
-
RUB with butter when done and
-
COVER with a towel to retain moisture.
 This recipe was excerpted from The Complete Guide to Wheat-Free
Cooking, ©1998. Reprinted with permission of the publisher, Beyond Words Publishing, www.beyondword.com.
Info
or Order this book here
About The Author
PHYLLIS POTTS won the
Benjamin Franklin Award for Going Against the Grain Wheat-Free
Cookery, which she self-published. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her
twenty years of experimental baking.
Printer Friendly Page |
