Sunday, February 28, 2016

Authentic Bohemian Rye Bread

Rye Bread

From the Bohemian-American Cookbook by Marie Rosicky, published by the Automatic Printing Company (

3 large peeled potatoes
2 quarts water
1 cake compressed yeast, dissolved in a little tepid water
½ cup flour
Salt, pinch
Rye flour

Boil potatoes the evening before baking. When boiled until nearly dissolved, press through a sieve, and if the water has boiled away, add enough cold water to make 2 quarts, then add flour and yeast. Beat, and set in a warm place overnight. In the morning, add salt and enough rye flour to make a batter as for pancakes, and let it rise 30 minutes. Then pour on a floured board, add more flour and knead until the dough does not stick. Place in the bowl and let it rise 15 minutes. Knead again, let it rise a short time, then form into loaves, place in pans, and when they have risen once their bulk, bake.

From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"

All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties.

No comments: