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Bohemian Rye Bread Recipe

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This recipe for Bohemian Rye Bread is from Boxler-Lake Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C water
2 T caraway seeds
2 T salt
5 C rye wheat flour
5 C white flour
1 package dry yeast
1 T sugar
Directions:
Directions:
Put 1 C of water in a small pot, heat until lukewarm. Add 1 C of rye wheat flour, one package dry yeast (2 1/4 t) and 1 T sugar, let rise. In another large pot add 3 C warm water, salt, and caraway seeds. When yeast mixture has risen, add it to the 3 C warm water, salt and caraway seed. Add remaining rye wheat flour and gradually add the white flour. Knead very well, if dough is a little sticky, add more flour. Let rise in a lightly oiled pan. After dough has risen, knead again and place on a cookie sheet. Use an egg white and a little water to wipe over dough for a glaze. Bake at 410º F for 10 minutes, reduce temperature to 375º for 50 more minutes.
Number Of Servings:
Number Of Servings:
Makes 4 small loaves or one large round loaf which can be made on a large cookie sheet
Personal Notes:
Personal Notes:
I found this recipe in the recipe box of my paternal grandparents, Janice nee Huth and George Josefek. Every time I eat rye bread I think of them. It was a staple at their house when I was growing up. I would often have a slice of rye bread with butter as a snack when we were visiting them. I think the first place I ever ate rye bread was at our Huth family reunions every Christmas Eve held at Samec's Banquet Hall, where they would feed us Bohemian food every year, It was delicious!

 

 

 

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