"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rye Bread Recipe

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This recipe for Rye Bread, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 19, 2007


2 pkg yeast
1/2 c warm water
21/2 c hot water
1/2 c sorghum
1 c dark brown sugar
4 c rye flour
5 tbsp butter
1/3 c orange peel, optional
1 tbsp salt
1/2 c sugar
3 to 5 c flour

Put together hot water, sorghum and brown sugar. Cool to lukewarm, then add yeast. Add rye flour. Mix in mixer about 10 minutes. Have ready butter. Add rest of ingredients and mix in. Let raise Punch down. Shape into 4 loaves, prick with fork let raise 11/2 to 2 hours
Bake 25 to 30 minutes at 350. Put cream or butter on crust when it comes out of the oven




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