Post by ladym on Feb 26, 2012 21:20:35 GMT -5
This recipe will serve a small army . . . but baked bread that is cooled and sealed in air tight bags can be frozen with great success and defrosted at room temperature as needed.
3 Cups graham flour
3 Cups boiling water
¾ Cup butter, melted
3 tsp salt
½ tsp ground cloves
½ tsp ground allspice
2 cakes compressed fresh yeast (0.6 ounce)
crumble into small bowl and add warm water and stir to make smooth paste
1 quart blood
6 cups medium rye flour
4 cups bread flour
In large bowl, mix together graham flour and boiling water until smooth. Stir in melted butter, salt, cloves, allspice and yeast. Mix in blood until well blended. Stir in rye flour and bread flour one cup at a time until well blended. Turn out on to bread board and kneed until dough no longer sticks to fingers adding additional flour if necessary. Place dough into a greased bowl, cover and let rise.
When dough has doubled, punch down and turn out onto working surface . . . divide into balls that will half fill a loaf pan, form into loaf and let rise again until doubled. Preheat oven to 300 F (150 C)
Bake loaves for 1 hour or until tops are browned and loaves sound hollow when tapped on bottom. Remove from pan and let cool on wire rack.
3 Cups graham flour
3 Cups boiling water
¾ Cup butter, melted
3 tsp salt
½ tsp ground cloves
½ tsp ground allspice
2 cakes compressed fresh yeast (0.6 ounce)
crumble into small bowl and add warm water and stir to make smooth paste
1 quart blood
6 cups medium rye flour
4 cups bread flour
In large bowl, mix together graham flour and boiling water until smooth. Stir in melted butter, salt, cloves, allspice and yeast. Mix in blood until well blended. Stir in rye flour and bread flour one cup at a time until well blended. Turn out on to bread board and kneed until dough no longer sticks to fingers adding additional flour if necessary. Place dough into a greased bowl, cover and let rise.
When dough has doubled, punch down and turn out onto working surface . . . divide into balls that will half fill a loaf pan, form into loaf and let rise again until doubled. Preheat oven to 300 F (150 C)
Bake loaves for 1 hour or until tops are browned and loaves sound hollow when tapped on bottom. Remove from pan and let cool on wire rack.