rye 'n' injun bread
gourmet, 1976, pg 119

1
1/2
1/3
5
1
1
 c
c
c
T
t
c
 boiling water
pumpkin puree
molasses (unsulphured)
butter
salt
yellow cornmeal
 mix and let stand





2
1/3
1
 T
c
pch
 dry yeast
lukewarm water
sugar
 proof for 10 min


2
1 1/2
 c
c
 rye flour
white flour
 mix the above together and stir this
stuff in
  • turn out onto floured board and knead, adding more flour as needed
  • put into greased covered bowl and let rise 1 1/2 hr or until doubled
  • punch down, halve, shape into two balls, place in 8 in cake pans
  • bake 15 min at 375 F
  • bake 45 min to 1 hr at 325 F or until done