Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Heidelberg Bread




Source of Recipe


Stone-Buhr


Recipe Introduction


2 loaves.
Preheat oven to 400 degrees F.



List of Ingredients




3 C unsifted Stone-buhr all purpose flour
2 pkg active dry yeast
1/4 C cocoa
1 T sugar
1 T salt
1 T caraway seed
1/3 C molasses
2 T shortening
2 C hot tap water
2 1/2-3 1/2 C unsifted Stone-buhr rye flour
Salad oil

Recipe



Combine 2 cups of the all purpose flour, yeast, cocoa, sugar salt and caraway seeds in large bowl. Stir well to blend. Add molasses and shortening. Add hot tap water all at once.Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add remaining all purpose flour . Beat for 1 minute or until thick. By hand , gradually stir in enough rye flour to make a soft dough, that leaves the sides of the bowl. Turn onto a floured board and knead 5-10 minutes or until smooth. Cover dough and let rest 20 minutes. Punch down and divide in half.
Shape each into a round loaf. Place in pan. Brush surface with the oil. Cover with loosely plastic wrap. Chill 2-24 hours. When ready to bake, uncover and let stand for 10 minutes. slash an X in top of loaves. Bake at 400 degrees F. for 30-35 minutes, or until done. Remove from pans immediately. Cool on racks.