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Stick to your Ribs Bread Recipe

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This recipe for Stick to your Ribs Bread is from Our Thing Trattoria, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 cups (900 g) of flour.
I use a mixture of wheat, barley, oat, and rye flours. Old-style stone-ground flour is better than modern commercial flour. •
3 cups (750 ml) of buttermilk •
1 egg •
1 dash of salt •
Ό - ½ cup (60-100 ml) of honey • ½ -
1 cup (100 g) nuts, such as chopped walnuts
Directions:
Directions:
Mix and knead the ingredients thoroughly. I use an electric mixer with a dough hook to knead the dough. The dough is thick, moist, and sticky. Caution: a regular, home electric mixer isn’t up to the task, unless you make small batches.

Using your hands covered with flour, form the dough into small balls, about 2-3 inches in diameter (5-8 cm). At this point, the dough can be refrigerated or frozen until it is needed.
Personal Notes:
Personal Notes:
This is nice heavy bread to use for toast or dip into stew.

 

 

 

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