German Rye

Never underestimate what a treasure trove an old wooden box stuffed full of handwritten recipes can be.  Today's recipe comes from that wooden box and we reproduced the recipe exactly.  

The recipe is a little too sweet for our tastes and the loaves too small.  Next time we make this recipe we will eliminate  1 tablespoon of sugar and reduce the molasses to ¼ cup and we will also make one larger loaf.

We would encourage you make the bread as the recipe states and then alter to your tastes.

German Rye

Ingredients:

• 2 cups rye flour
• 1 tablespoon cocoa
• 2 cakes yeast
• ½ teaspoon sugar
• 1 ½ cups warm water
• ½ cup molasses
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 2 tablespoons margarine
• 2 ½ cups whole wheat flour

Directions:

1. Combine rye flour, cocoa and 1 tablespoon sugar
2. Dissolve yeast, ½ teaspoon of sugar in ½ cup warm water.  Let stand 10 minutes.
3. Combine molasses, 1 cup war water, 2 tablespoons margarine, salt, caraway seeds in a large bowl.
4. Add rye flour and cocoa mixture to yeast.  Stir in one cup of whole wheat flour
5. Beat with a wooden spoon until smooth.
6. Add remaining flour, kneed dough for six to eight minutes.
7. Place in a well greased bowl and lightly butter the top and sides of the dough.
8. Cover with a towel and place in a warm place and let rise for 40 minutes.
9. Punch down dough to remove air bubbles.
10. Turn out on a lightly floured board and form two round loaves.
11. Place on a greased cookie sheet, sprinkle with corn meal and allow to rise for a further 40 minutes.
12. Bake at 375 degrees for 40 minutes.

From Our Table to Yours

Grandma Snyder

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