"If the Amish
make it, you'll find it at Amish Pleasures."
Heidelburg Rye Bread
| Combine whole
wheat flour, carob powder, yeast, and caraway seeds. Heat water, molasses,
butter, and salt in a saucepan until very warm. Beat into flour mixture
until smooth. Add enough rye flour to make a slightly stiff dough. Knead
about 10 minutes, adding more rye flour if needed. Cover and let rest 20
minutes. Divide in half and shape into 2 round loaves about 6" across.
Place on greased cookie sheet (or in pie pans) and slash tops with sharp
knife or razor blade. Brush with oil and let rise until doubled, about 1
hour. Bake at 350° for 45-50 minutes or until loaves sound hollow when
tapped. Cool on racks and refrigerate.
2¼ cups whole wheat flour
1/4 cup carob powder
2 Tbsp. yeast
1 Tbsp. caraway seeds
2 cups water
1/2 cup molasses
2 Tbsp. butter
1 tsp. salt
2½ cups rye flour
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|When Norman and Marlena
Miller, along with the entire Evart, MI Amish
community, set out to
compile their family favorites, they did so with a song and plenty of
inspirations. And that's exactly the recipe they used for Cooking With
Praise. This cookbook has a delicious spread of Amish favorites:
Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to
name a few. Then there are the seven sections for those who watch their
like a good cook who adds a pinch of this and a dash of that, bringing the
taste to perfection, the Millers have added hymns and inspirational
thoughts throughout. Cooking With Praise is ready for
your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers.
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