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Cattail Rye Bread

Foreign.Taste's picture
  Warm water 5 Cup (80 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Dark molasses 1⁄2 Cup (8 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Anise seed 1 Tablespoon, crushed
  Whole wheat flour 1 Cup (16 tbs)
  Cattail pollen 1 Cup (16 tbs)
  Rye flour 1 Cup (16 tbs)

Mix together first 3 ingredients until yeast is dissolved.
Mix remaining ingredients, plus small amount of white flour, to make dough easy to knead.
Knead lightly until dough is smooth and elastic.
Place in greased bowl and let rise until double in bulk.
Punch down and mold into loaves.
Place in well-greased loaf pans.
Cover and set in warm place to rise until double in bulk.
Bake 350°F.for 50 to 60 minutes.

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