1 ts Active dry yeast
1/4 c Water; warm (not hot!)
1 c Coffee; strong, cooled
1 ts Blackstrap molasses
3 c Whole rye flour
1/2 c Whole buckwheat flour
1 1/4 ts Salt
From: waring@ima.infomail.com (Sam Waring)
Date: 17 Feb 1995 06:39:47 -0700
Dissolve the yeast in the lukewarm water. Stir the molasses into the
coffee.
Combine the dry ingredients. Mix in the wet ones and knead the dough for
10-12 minutes. Cover the dough at this point in a bowl and allow to sit for
2 hours. Take it out and knead again for 3-4 minutes. Shape into a round
ball and and cover it for 30 minutes more. Take the ball between your hands
and roll it into a long thin shape akin to the of a French bread loaf,
approximately 2-3 inches in diameter. Be sure to keep your hands wet when
handling the dough at all stages thus far.
Grease a cookie sheet and place the dough upon it. Proof the dough in a
warm oven (about 85 degree F.) for 45 minutes. Bake in a 375 degree F moist
oven (place 1 cup of water in a metal bowl in the oven) for 20 minutes.
Remove the water bowl and continue to bake for 30 minutes more at 375
degrees F. This makes one long loaf or it may be made into 2 shorter loaves
or even into rolls.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings