Date: Mon, 23 Jan 95 12:25:43 PST
From: Lois Patterson (firstname.lastname@example.org)
vlf rye bread recipe from Laurel Kitchen's Bread Book. Not quite
Ukrainian Black Bread
1 tsp. yeast
1/4 cup warm water
Dissolve the yeast in the water.
1 cup strong coffee
1 tsp. blackstrap molasses (optional)
Add molasses to the coffee.
3 cups whole rye flour
1/3 cup whole buckwheat flour
1 1/4 tsp. salt
Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5-10 minutes.
Cover and let rest for 2 hours at room temperature. It won't really rise
much. Again, use water on your hands and knead the dough briefly. Again
cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your
Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,
until the dough is soft. There will be little rise. Bake at 450 deg. for
20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another
30 minutes, without the water.