• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Old-World Rye

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • ================== Information file ==================
  • OLD WORLD RYE BREAD from Salday Products (vis CI$).
  • Sour sponge:
  • 1pkg yeast
  • 2 c warm water
  • 1/2 T malt syrup or sugar
  • 2 c medium rye flour
  • 1 T caraway seeds
  • Dissolve yeast and malt/sugar in water. Add rye flour and seeds, and mix
  • well until all ingredients are blended. Cover bowl of sponge mix with
  • plastic wrap and let rest at room temperature for 24 hrs, not longer than
  • 36 hrs.
  • BREAD DOUGH:
  • 1 pkg yeast 1 T salt
  • 1 1/2 c warm water 1 c medium rye flour
  • 1/2 c molasses 6 c bread flour (I use some whole wheat in
  • 3 T shortening this amount.
  • 1 egg TOPPING: 1 egg beaten
  • 1 T caraway seeds 2 T milk Transfer aged sponge to
  • larger mixing bowl and add yeast, water, molasses, seeds, egg, shortening,
  • and mix until all ingredients are well blended. Add salt, rye and bread
  • flours, and mix until rough dough is well developed. Remove rough dough
  • from bowl and place on a floured counter top. Rough dough must be further
  • kneaded until smooth. Use a heavy rolling pin and flatten dough using four
  • as needed to avoid sticking to rolling pin. Fold dough over and reapeat
  • rolling dough until smoothness is achieved. Cover smooth dough with plastic
  • wrap and let rest 10 minutes. Divide dough into three equal parts and roll
  • into a ball, cover with a container or plastic wrap and proof for 1 hour or
  • until double.
  • Remove dough, punch down, mold into a ball flattened at the top and proof
  • in a covered container for about 1 hour or until almost doubled. Remove
  • from container and gently place on a peel or cookie sheet sprinkled with
  • cornmeal. Paint top with egg-milk mixture, sprinkle more caraway seed on
  • top, cut three lines on top with razor and gently slide on to tiles
  • preheated in oven at 375 degrees. Bake for about 35 to 45 minutes until
  • golden brown.
  • I have seen this made in a bread machine also by dividing the quantities in
  • thirds but using a couple of teaspoons of yeast per loaf. Be sure and check
  • your dough in the machine as my memory may fail me as to the downsizing.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Old-World Walnut Stuffing
Categories: Poultry
Yield: 12 Servings

1 c Butter or margarine
4 md Celery ribs; chopped
4 md Onions; chopped
6 sl Rye bread; in 1/2" cubes
6 sl Pumpernickel bread
-cut into 1/2" cubes
8 oz Walnuts; chopped & toasted
-(see note)
1/2 c Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs

In 10" skillet over medium heat, melt butter; add celery and onions; cook
about 10 minutes, stirring occasionally until tender. In large bowl combine
vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt,
thyme and pepper; toss well to mix. In small bowl, beat together eggs and
1/2 cup water; toss with stuffing. Place lightly into neck and body
cavities, Makes about 14 cups, enough to stuff 12 to 14 pound turkey.
Note:To toast walnuts: In dry small skillet over very low heat, toast
walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before
adding to stuffing.


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