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Old Fashion German Rye Bread or Rolls (German)
1 package dry yeast
1/8 cup margarine
1/8 cup dark syrup or honey
3/4 cup potato water
1/2 T salt
1/4 cup mashed potatoes
1 T caraway seeds
1 T ground caraway seeds
1 cup rye flour
white bread flour
Soak yeast in 1/2 cup warm water and a little sugar. Let rise and
then add 3/4 cup of potato water, syrup, margarine, salt, mashed
potatoes, caraway seeds, ground caraway seeds, and rye flour to
make a paste. Beat very hard, let rest until double in size. Add
sufficient white bread flour until dough becomes smooth, elastic,
and no longer sticky. Place in a lightly greased bowl, cover with
wax paper, let rise in a warm place (80 to 85 deg F.) until double
in bulk. Shape into an oblong or round loaf on a greased cookie
sheet, cover with towel, until double in size. Cut diagonal grooves
across loaf and apply glaze made by beating one egg with 1 T cold
water. Sprinkle with caraway seeds or course salt if desired.
Bake at 375 deg F. for 40 to 45 minutes.
Note: For rolls use same as above but form into rolls about 1 1/2
to 2 inches in diameter. Cut grooves into top of each, apply glaze
after rising, and bake until done, about 25 to 30 minutes.
Makes 1 loaf or 12 rolls
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Rye 10