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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rye Bread (Dutch) Recipe

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This recipe for Rye Bread (Dutch) is from From the Kitchen of Pat Wolf, 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:  
2 c. Rye Flour, medium grind
1 c. White Flour
½ c. Brown Sugar
1 tsp. Salt
2 c. Buttermilk
1 tsp. Baking Soda, rounded
2 tbsp. Dark Molasses
1 tbsp. Vegetable Oil
Directions:
Directions:
Mix first 4 ingredients in large mixing bowl.
In smaller bowl mix buttermilk and baking soda. Add molasses and oil. Add this mixture to the first bowl. Mix well, but do not beat.
Pour into greased bread pan. Let set ½ hour.
Bake in preheated oven at 350º for 1 hour. Remove from oven and cover with another bread pan, inverted. Remove from pan when cold. Wrap bread in waxed paper rather than plastic wrap and store it in the refrigerator after the first day - if there's any left!
Personal Notes:
Personal Notes:
Serve with Czech Cream of Potato and Onion Soup (see Soup section for recipe)

 

 

 

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