Christmas
Bread
INGREDIENTS
3 cup stout
3 package dry yeast
1 teaspoon salt
6 cup rye flour
3 cup white flour
1 cup syrup
1/4 cup fat or butter
4 orange peels chopped
2 tablespoon aniseed or fennel
DIRECTIONS
Melt fat, add stout and heat until lukewarm.
Pour into large bowl.
Add syrup and half flour and mix well.
Add yeast dissolved in water, salt, orange peel, seeds, and
flour gradually, leaving one cup white flour.
Beat well until dough is smooth and firm.
Cover with towel and let rise in warm place until almost
doubled.
Turn onto floured baking board and knead w/ remaining flour
until firm and glossy.
Divide in 3 parts and shape in long loaves.
Place on buttered sheet.
Cover with cloth.
Let rise.
Prick surface w/ toothpick and bake in slow oven at 250 30-40
min.
When half done brush w/ water to which a little molasses
has bee added.
Brush again when done.
Place between cloth to keep crust soft.
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