"k0224"
(k0224) rye & injun
richard gnatowski (miller, wayside inn)

the sponge:
1
3
1/2
 T
c
c
 dry yeast
lukewarm water
molasses
 mix and wait 'til the mixture
foams

3

 c

 whole wheat flour

 stir in, cover, allow to rise
'til doubled, about an hour
the indian meal:
3
2 1/2
1
 c
c
T
 cornmeal
boiling water
salt
 mix, stir out lumps, let cool


the bread:
3

 c

 rye flour

 mix into the sponge and
scalded meal
2
 c
 whole wheat flour
 add as needed
  • dump the bread mix onto floured board, sprinkling more flour on top
  • knead, adding flour as needed to make suitable sticky mess
  • put in bowl, allow to rise 'til doubled
  • knead some more, shape into two loaves and bake in loaf pans or cones
  • bake 10 min at 375 and 40-50 min at 325 or until done
  • turn out and let cool



"k0224"
(k0224) 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