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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. 2 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
2 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 diet. Then 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. Fully indexed.
Cooking With Praise
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