Bohemian Rye Bread
|Warm water||1⁄2 Cup (8 tbs)|
|Warm water||2 Cup (32 tbs)|
|Active dry yeast/1 small yeast cake||1⁄4 Ounce|
|White flour||1 Cup (16 tbs)|
|Melted shortening||2 Tablespoon|
|Rye flour||6 Cup (96 tbs)|
|Caraway seed||1 Tablespoon|
Combine yeast, sugar and 1/2 cup lukewarm water. Allow to set in warm place for 5 minutes.
Add additional 2 cups warm water, 3 cups rye flour, melted shortening and caraway seed. Mix
well; cover with waxed paper and let rise in warm place for 2 hours, until bubbly on the top.
Combine remaining 3 cups rye flour and white flour. Add mixture and salt to dough. Mix well,
then knead on floured bread board until dough is not sticky. Knead in more flour as necessary.
Shape into large ball and place in greased, lightly floured bowl. Cover with waxed paper or
cloth and let rise about 1 3/4 hours until light and doubled in size. Turn onto board and knead
until there are no bubbles. Form into 1 round or 2 long loaves and place on floured baking
pan. Brush top with melted butter or margarine and pierce in several places with fork. Let rise
about 1/2 hour. Bake at 350F(preheated oven) for about 1 hour, or until light golden brown.
When finished baking, brush with water for a hard crust, or with melted butter or margarine for
a soft crust. For a round bread bowl, cut a lid in the round loaf like a jack-o-lantern and hollow
out the center of the bread. Fill the bread bowl with goulash and serve.
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