nd yeast mixture.
Add rye flour and mix well.
Mix together the ketchup, brown sugar& hot sauce, heat to simmer add rye& weiners simmer for 30 minutes.
Serve on toothpicks.
These can be frozen.
Place 8oz of the rye flour and the yeast in
ay to make a real rye bread (as opposed to a
y hand, stir in enough rye flour to make a soft
YOUNG Starter:
Refresh your rye stock starter 12-24 hours
Dissolve yeast in 1 cup water.
Mix rest of water with molasses and salt in a large bowl.
Mix rye flour, cocoa and caraway seed together.
Add yeast and melted butter and 1/2 of the flour.
Beat until smooth.
Knead in remaining flour until smooth and elastic.
Cover and let rise until double.
Punch down.
Shape into loaves and let rise again until double.
Bake for 35 to 40 minutes at 375\u00b0.
Makes 2 loaves.
nd 1 cup of the rye flour.
Beat until smooth
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
inutes. Chop coarsely.
Stir rye flour, all-purpose flour, baking
br>Use in any savory recipe that calls for pie crusts
Combine according to your manufacturer's directions.
Success Hints: For a different kind of snack, top with Simple Chutney Cheese Spread (see recipe I posted) This recipe can be made using regular or rapid rise cycles.
ranulated sugar and the vanilla extract in the bowl of an
ixing bowl and proceed with recipe.
Saute onions in olive
br>Add vanilla (if using extract).
Add milk, spoonful at
combine all except for vanilla extract in a microwave safe 1
Combine first 7 ingredients.
To prepare bread loaf, cut off the top of the bread like you would cut a pumpkin.
Pull out the insides in bite sized pieces to use as dippers.
Tear up top also. Fill the inside of the loaf with the dip.
This recipe will fill 2 loaves or 1 loaf twice.
n whole wheat flour and rye flour to form a soft
heat flour, barley flour, and rye flour.
Place cooled garbanzo
urface with whole wheat or rye flour. Use a regular rolling