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Yeastless Rye Bread

Anonymous Fri Oct 07 16:50:34 2005

5 cups whole wheat flour

3 cups rye flour

1/2 Tsp sea salt

2 tbsp oil (optional)

Water (about 4 cups)

Combine flour and salt. Mix well. Add oil, if desired, (I didn't use any) and mix well with

hands. Gradually add water to form a ball of dough. Knead about 350 times, adding flour

as needed as dough becomes sticky (it becomes QUITE sticky). Oil 2 bread pans with light

sesame oil. Divide dough in half and shape into loaves. Place in pans and press down

around the edges to round the loaves. Make a shallow slit in the top center of each loaf.

Lightly brush loaves with seseame oil and cover with a warm damp cloth or dish towel.

Allow to sit 8-10 hours in a warm place. (I used the top of the fridge). Bake at 300 degrees

for about 30 minutes and about 350 for 1 1/4 hours. Allow to cool and slice. You may add a

few caraway seeds to this recipe for a different flavor. This bread is really chewy. Very

satisfying to eat in that regard;-)

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