Date: Tue, 22 Mar 94 22:57:17 PST
From: J. Ari Kornfeld (firstname.lastname@example.org)
Subject: Re: RECIPE: Russian/Swiss Rye Bread
(NOTE: after the second rising the dough kind of flopped - it came
out rather flat instead of looking like a loaf. I simply punched the
loaves down and rekneaded one of the loaves in extra flour. I put the
other loaf in a loaf pan and let them rise for another 45 minutes.
Both methods worked well.)
RUSSIAN/SWISS RYE BREAD (Pumpernickel) - "well-rising" version
2 TB Yeast
2 Cups Hi-Protein Whole Wheat flour (found this at a local HFS)
1 Cup Graham Flour (whole wheat)
1/2 Cup Pumpernickel Rye flour (i.e. coarse grind)
1/2 Cup raw Wheat Germ
2 TB wheat gluten (optional)
2 TB Blackstrap Molasses
2 TB Sugar
1 Tsp vanilla
1/2 Tsp salt
1-3/4 Cup water
) Prepare the bread as you would any other bread. Form into two loaves,
) place on a tray for the second rising and baking.
) If you are using a breadmaker, I recommend using manual mode and
) forming the bread into two loaves.
) Let the bread rise and bake on a tray rather than in a loaf pan.
) This will give it a much richer crust.
) Makes two loaves. Slice thinly (1/4 - 3/8 inch slices)
) Tastes great with apple butter or pumpkin spread (more on that some
) other time...)