Coarsely ground rye meal will give the crunchy texture that is characteristic of some types of bread. Use it as you would rye flour. This unleavened rye-meal load is ideal for canapés.
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ROGGEN BROT (UNLEAVENED RYE BREAD)
1 ¾ cups boiling water
1 teaspoon salt
1 tablespoon honey
1 tablespoon pressed vegetable oil
4 tablespoons bran (or wheat germ)
½ cup wheat grits
2 cups rye meal
1. Mix together all ingredients in a large bowl. Cover with a plate or towel and let stand overnight.
2. The next day, press the mixture firmly into an oiled loaf pan (or 2 smaller loaf pans). Cover pan very tightly with aluminum foil. Place a pan of hot water in a 200-degree oven. Put bread in oven and bake for 4 hours.
3. Slice very thin. Perfect for canapés and open-face sandwiches. Keep roggen brot refrigerated, tightly wrapped in aluminum foil.
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ROGGEN BROT (UNLEAVENED RYE BREAD)
1 ¾ cups boiling water
1 teaspoon salt
1 tablespoon honey
1 tablespoon pressed vegetable oil
4 tablespoons bran (or wheat germ)
½ cup wheat grits
2 cups rye meal
1. Mix together all ingredients in a large bowl. Cover with a plate or towel and let stand overnight.
2. The next day, press the mixture firmly into an oiled loaf pan (or 2 smaller loaf pans). Cover pan very tightly with aluminum foil. Place a pan of hot water in a 200-degree oven. Put bread in oven and bake for 4 hours.
3. Slice very thin. Perfect for canapés and open-face sandwiches. Keep roggen brot refrigerated, tightly wrapped in aluminum foil.
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