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Rye Graham Bread
Phyllis sent this recipe by Helen Taeves Jost; it is from the Mennonite
Foods and Folkways Cookbook. Sounds delicious. Carl, you should try it.
- 1 1/2 c. lukewarm water
- 1 1/2 c. lukewarm potato water
2 Tbsp. active dry yeast
1 Tbsp. sugar
1/4 c. dark molasses
3 Tbsp. bacon grease or margarine
1 Tbsp. salt
1 1/2 Tbsp. caraway seeds (optional)
6 c. unbleached all-purpose or bread flour
- 4 1/2 c. rye graham meal*
- *If rye graham meal is not available in your area, substitute 4 cups
rye meal or coarse rye flour plus 2 cups graham flour plus 1/2 cup All Bran
cereal or bran flour. Add enough bread or unbleached flour to make a stiff
- In large mixing bowl combine liquids. Sprinkle in yeast and sugar.
Stir briskly to dissolve yeast. Add molasses, margarine (or bacon grease,
in which case salt may be reduced slightly), salt and caraway seeds. Stir
Gradually add 3 cups white bread flour and beat 5 minutes with electric
mixer. Gradually add rye graham meal or your homemade variation. Turn out
onto well-floured board and knead until smooth and elastic. Add remaining
bread flour until mixture is no longer sticky. (Rye flour is very sticky
to work with.)
Place in greased bowl, turning to grease top of dough. Cover with
plastic wrap and set in warm place until doubled in bulk. Punch down.
Divide into 3 equal pieces. Shape into balls and then into ovals about the
size of the greased bread pans.
Brush with milk and cover with clean kitchen towel. Let rise until
doubled in size.
- Bake at 375' F. for about 45 minutes or until hollow sounding when
tapped. Cool on racks. Makes 3 loaves.