"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Johnnie Blackbread Recipe

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This recipe for Johnnie Blackbread, by , is from Tom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Tingerthal

Category:
Category:

Ingredients:  
Ingredients:  
6 2/3 c whole wheat flour
8 oz course cracked rye
14 g dry yeast (2 packets)
4 t salt
1 1/3 c water
1 1/3 c milk
3 1/3 T shortening

Directions:
Directions:
(Using normal cautions for yeast, bloom or make a sponge)
Mix and allow to double in size.
Punch down and divide
Form free form loaves and allow to rise to double in size

Bake at 375 for 45 min and check for doneness

Number Of Servings:
Number Of Servings:
2 to 3 loves
Preparation Time:
Preparation Time:
2 hour 45 min
Personal Notes:
Personal Notes:
This recipe is converted from a 1948 issue of "The Record" - the St John's Collegeville newspaper

 

 

 

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