Monday, March 16, 2015

German Rye Bread

German Rye Bread

3 cups rye flour
1 package dry yeast
1 tsp. salt
6 cups white flour
Combine 3 cups rye flour and 1 package dry yeast with enough warm water to make a smooth paste. Cover with a tea towel and let stand overnight. In the morning, add 1 teaspoon of salt and 6 cups of white flour (a little at a time, add more if needed so dough is not sticky). Knead dough real good and grease around pan and dough and let it stand until it rises double in size. Cut and put into greased bread pans. Let rise 1 hour or until dough rises higher than pan. Bake 1 hour at 350 degrees. Cover with towel after baking.

Submitted by Margaret Rekart
This is the recipe used for the bread served at the German Sausage Demonstration during the 2014 AHSGR Convention in Lincoln, NE.

From the Lincoln Nebraska Germans From Russia web site

No comments:

Post a Comment