|
|
Post by justjohn on Aug 25, 2008 9:12:32 GMT -7
Some time ago we were talking about rye bread and someone mentioned a German rye bread that was very thick. Does anybody remember this and, if so, where can a recipe be found?  |
|
|
|
Post by karl on Aug 25, 2008 13:15:38 GMT -7
J.J. I must have my bread, and preferable, Graubrot, if not available, then Schwarzbrot. Some time past, Anna and my self become rather involved in a discussion of white bread that of she prefers. It is soft/mushy/and tasteless to me. I was then to insist upon rye bread, and she reply in very excellent easy understood English of her thoughts of my cook book and rye bread. I then placed my cook book in the palm of my right hand, and tossed the book out the window second level of our flat to the parking place {for auto}.{I later once cooled down, searched for my precious cook book, but I think some one picked it up. So now, no cook book, no luck, and my friend has asked for the recipe I now do not have. So, I have panicked/got chickened and used the internet. Sooo, here is what I found. It is a recipe for Roggebrot. I have not used this exact recipe, but it appears close to some of our Nord Frisian {Nedersaksisch} cooking. Yes, we {I}enjoy of my bread sliced thick. recipesbycindy.homestead.com/Roggenbrot.htmlI do trust with good hope this will suffice for the present. I will continue the search of my stuff that is packed, I think perhaps I do have another hidden source of recipes. Karl |
|
|
|
Post by jimpres on Aug 25, 2008 15:08:54 GMT -7
Try this for a dark bread, Called Black Bread, Razowiec/Chleb razowy (Polish)
This is a delicious, dark bread with just the faintest trace of sweetness and is completely easy to bake.
Mash 1 cake yeast with 1 T sugar, add 1 C lukewarm milk and 1/2 C whole rye flour, sifted. Mix well
cover with cloth, and let stand in a warm place about 15 min. Into bowl sift 6 C whole rye flour and 1 C
all purpose flour. Add 1 T salt, 2 T honey and the sponge
Work well about 15 minutes, gradually adding 1 3/4-2 C lukewarm milk a little at a time, mixing until
fully absorbed before each new addition. Transfer dough to greased loaf pans which should be filled only
half way. Cover with cloth and let rise in a warm place about 1 hour. Brush tops with beaten egg and bake in
pre heated 375 oven about 75 minutes. When fully baked a wooden skewer should come out clean and loaf
should come away from the sides of the pan.
Note:
A pan of boiling water may be kept at the bottom of the oven during baking.
From Polish Heritage Cooking by R. Strybel
|
|
|
|
Post by justjohn on Aug 27, 2008 3:52:24 GMT -7
J.J. I must have my bread, and preferable, Graubrot, if not available, then Schwarzbrot. Some time past, Anna and my self become rather involved in a discussion of white bread that of she prefers. It is soft/mushy/and tasteless to me. I was then to insist upon rye bread, and she reply in very excellent easy understood English of her thoughts of my cook book and rye bread. I then placed my cook book in the palm of my right hand, and tossed the book out the window second level of our flat to the parking place {for auto}.{I later once cooled down, searched for my precious cook book, but I think some one picked it up. So now, no cook book, no luck, and my friend has asked for the recipe I now do not have. So, I have panicked/got chickened and used the internet. Sooo, here is what I found. It is a recipe for Roggebrot. I have not used this exact recipe, but it appears close to some of our Nord Frisian {Nedersaksisch} cooking. Yes, we {I}enjoy of my bread sliced thick. recipesbycindy.homestead.com/Roggenbrot.htmlI do trust with good hope this will suffice for the present. I will continue the search of my stuff that is packed, I think perhaps I do have another hidden source of recipes. Karl OK - When I tried to access the site I couldn't access the download data for text and images. Befuddled me for a while. Then it dawned on me that I am using Mozilla Firefox and maybe this site is coded for Internet Explorer. Well, that's exactly what happened. When I copied the link location and placed it into mu IE browser it all worked. That recipe looks real good. I am going to try it out. Thank you Karl. |
|
|
|
Post by justjohn on Aug 27, 2008 3:55:49 GMT -7
Try this for a dark bread, Called Black Bread, Razowiec/Chleb razowy (Polish) Add 1 T salt, 2 T honey and the spongeAlright Jim, What sponge am I supposed to use? |
|
