Unyeasted Dutch Rye Bread

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Title: UNYEASTED DUTCH RYE BREAD
Categories: Breads, Tassajara
Yield: 1 servings

4 c Rye meal (coarsely cracked
Rye, which contains some
Flour
1 c Cracked wheat
1 1/2 t Salt
2 T Honey or molasses
2 T Oil
1/4 c Wheat bran
3 c To 3 3/4 Boiling water
(wheat germ)

Preparation

Mix all together. Dough will be wet. Cover and let sit overnight.

Add more bran or wheat flour if necessary in order to shape loaf.
Roll
loaf in bran or wheat germ.

Bake in covered pan for 5 hours at 200F with a pan of hot water in
the
oven on a lower shelf. (Refill with water as necessary).

After completely cooled, wrap in moist towel, and refrigerate for 1
or 2 days before serving, with butter, cream cheese, marmalade,
soups, etc...

Source: The Tassajara Bread Book. Copyright Tradubec Inc.

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