Grandmother's Rye Bread
- 8 quart kettleful of potatoes
- Salt
- Graham rye flour, sifted
- White flour, sifted
- 1 cake compressed yeast
The night before, boil the potatoes very well. Salt more than ordinary. Drain. Put through a potato ricer and mash through and through. Be sure to mash the potatoes well. While still hot, work in with a potato masher as much Graham rye and white flour, half of each, as you can. Set aside to cool off. When warm, knead, using the same proportion of Graham rye and white flour, half of each, as before. Make the dough very stiff. When nearly through, add the cake of yeast dissolved in a little water. Be careful not to let the mixture be too warm when adding the yeast. Let stand overnight but not in too warm a place as the large proportion of potatoes causes it to sour very easily.
When you awake the next day, form into small, round loaves. Brush the tops with a mixture of egg yolk and a little cream. Dent the top of each with the point of the little finger. Put immediately in the oven. Bake slowly at 300°F for 1 1/2-2 hours.
Caraway seeds and a little grated primost may be added to the potatoes when mashing, if your little heart desires.
From Tinn in Telemarken
When you awake the next day, form into small, round loaves. Brush the tops with a mixture of egg yolk and a little cream. Dent the top of each with the point of the little finger. Put immediately in the oven. Bake slowly at 300°F for 1 1/2-2 hours.
Caraway seeds and a little grated primost may be added to the potatoes when mashing, if your little heart desires.
From Tinn in Telemarken
Submitted by Oct 14, 2009
15 min
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