Molly's Light German Rye Bread
From: Molly Boudreau, Bennett, CO
As told to Trudy Kindsfater
Bread:
4 cups potato water (see below)
8 to 9 cups white flour
1-1/2 cups rye flour
2 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
Potato Water:
1 medium potato mashed
4 cups warm water
Bread:
NOTE: Always cover dough with a cloth (not plastic) while it is
rising or cooling.
1. Soften yeast in small amount of warmed potato water (110° F).
Mix softened yeast, remaining potato water (80° F), rye flour,
sugar and salt. Let stand over night (9 hours).
2. The next morning, stiffen with white flour until not sticky.
Add extra flour on bottom and turn over, let rise for 1-1/2 hours.
3. Punch down and let rise a second time for 1 hour. Punch down
again and knead for 10 minutes.
4. Make into loaves on a floured cookie sheet. Let rise a third
time for 1 hour.
5. Score top and bake in a preheated oven, on the floured cookie
sheet, at 375° F for 20 minutes. Reduce heat to 350° F and
bake for 40 minutes longer.
6. Let cool for 20 minutes before serving.
Potato Water:
1. Boil and mash one medium potato.
2. Put in quart jar and fill with warm water.
3. Let stand 2 to 3 hours.
|
|
Recipe Summary
Elapsed Time:13 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 2 large loves
User Rating:
About Molly Boudreau
Molly arrived with her parents (Kindsfater) in New York from
Huck Russia in 1906 and moved to Hastings Nebraska. She later married Fred Boudreau
and moved to Colorado.
Disclaimer: Altitude corrections at your own risk.
|
|