How to make it

  • In a large bowl mix together water, sugar, yeast and rye flour and 3 cups whole wheat flour. Beat 100 strokes.
  • Cover and let sit for 1 hour.
  • Stir down and mix in the salt.
  • Add remaining flour 1 cup at a time until dough comes away from sides of bowl.
  • Turn out and knead 15 minutes.
  • Place dough in greased bowl and turn to coat.
  • Cover and let rise until double, about 1 hour.
  • Punch down, turn out and knead 5 minutes more.
  • Divide into 4 equal portions, shape in slightly flattened rounds and place on greased cookie sheets, 4 inches apart.
  • Allow to rise 45 minutes.
  • Preheat oven to 400F.
  • Bake the loaves for 20 minutes, reduce heat to 350F and bake a further 45 minutes.

Reviews & Comments 6

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  • Bluenosed10 3 months ago
    I enjoyed this bread although it is some time since I have tasted it... Can anybody tell me if the bread is currently made with modern wheat or the more ancient style wheat of the erra?
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  • atrumnex 3 years ago
    You can find the actual recipe to this same bread on the Canadian Historic Parks Website at: http://www.pc.gc.ca/eng/media/gourmand-gourmet/recettes-recipes/recette-recipe60.aspx Hope this helps!
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    " It was excellent "
    shuga ate it and said...
    Like it!
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  • jo_jo_ba 7 years ago
    Calories: 133.7
    Total Fat: 0.7 g
    Cholesterol: 0.0 mg
    Sodium: 0.2 mg
    Total Carbs: 29.1 g
    Dietary Fiber: 4.9 g
    Protein: 4.7 g
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  • zena824 7 years ago
    I love this style of bread.... I learn to love different bread styles and tastes while visiting in germany and italy...
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  • shirleyoma 7 years ago
    Oh this sounds wonderful!!
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