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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: jrtrint@pacbell.com (John Trinterud)
Date: Tue, 31 Mar 1992 00:22:00 GMT
Subject: LACTO: Black Bread
Summary: orig. subject: Intercalary Day Tea Recipes, Installment 3 of 3
Archive-Name: recipes/lacto/black-bread
Keywords: recipe lacto black bread
Followup-To: rec.food.veg
Organization: Pacific * Bell
Approved: aem@mthvax.cs.miami.edu
Black Bread (closer to Dark Rye)
"Connie" posted this excellent recipe some years back, I'm sorry
I've lost her full name and net address.
Mix 4 c. unsifted rye flour and 3 c. unsifted white flour.
In a large bowl, mix
2 1/2 c. of the flour mixture
1 tsp. sugar
2 tsp. salt
2 c. whole bran cereal
2 T. crushed caraway
2 tsp. instant coffee
2 tsp. onion powder
1 tsp. crushed fennel seed
1 tsp. crushed anise seed (Added JRT)
1 tsp. crushed carroway seed (Added JRT)
2 pkgs. dry yeast
Combine in a saucepan
2 1/2 c. water
1/4 c. vinegar
1/4 c. dark molasses
1 square unsweetened chocolate
1/4 c. margarine
Heat over low till very warm (120 to 130 deg F) Margarine and
chocolate need not melt. Gradually add to cereal mixture and beat 2
minutes at medium speed, scraping bowl occasionally. Add 1/2 c. of
the flour mixture. Beat on high 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a soft dough. Turn
onto lightly floured board. Cover, let rise 15 minutes. Knead till
smooth and elastic (10-15 minutes). Dough may be sticky. Place in
greased bowl. Grease top of dough. Cover, let rise till double (about
an hour). Punch down. Turn onto lightly floured board. Divide in half.
Shape in 5 inch diameter balls. Place in greased 8 inch round cake
pans. Grease tops of loaves. Cover, let rise till doubled. Bake
at 350 deg F 45-50 minutes. Mix 1 tsp. cornstarch and 1/2 c. cold
water in small saucepan. Cook and stir over medium heat till it
boils. Boil and stir 1 minute. As soon as bread is done, glaze and
bake 2-3 minutes more till set.
(All rising should be in warm place free from drafts)
This is a wonderful bread. For a slightly lighter bread,
substitute 1 c. of white flour for 1 c. of the rye flour.
Enjoy,
Connie
( I sure agree, it is quite wonderful. Make cure you slice it quite
thinly, 1/4 inch thick or less. This is the bread that went so well
with the smoked salmon at the tea. JRT )