Page:Meier - The Art of German Cooking and Baking.djvu/291




 * 11 cups of rye flour

1 qt. of water

2 cents' worth of yeast.

1 tsp. of caraway seed if desired

2 tbsps. of salt

The preparation is the same as given under No. 3, using yeast instead of leaven. Dissolve the yeast in ¼ cup of lukewarm water and mix it with the flour.


 * 8–9 cups of coarse meal or flour (groats)

1½ tbsps. of salt

2 cents' worth of yeast.

1 qt. of water

Preparation: Sift 4 cups of flour and mix it to a smooth batter with lukewarm water and yeast that is dissolved in ¼ cup of water, then set the sponge to rise. After this mix in the salt and knead the rest of the flour in and continue kneading 20 minutes. Form two loaves and put them into greased pans, then set them to rise again to twice their size. Bake ¾ to 1 hour in medium hot oven.

Ingredients and preparation are given under Chapter 1, Soups, No. 16, Bread Sticks.


 * 4½ cups of flour

1 pt. of milk

1½ cents' worth of yeast

¼ lb. of butter

1 egg

½ tsp. of salt

Preparation: Mix 2 cups of flour to a smooth batter with the lukewarm milk and the yeast dissolved in ¼ cup of the lukewarm milk, then set to rise in a warm place. Mix in the melted butter, egg and salt and beat the batter 20 minutes, then add the rest of the flour. Roll out the dough to about ¾ inch thickness, cut out biscuits with a tumbler, fold them half over or leave them round, put them into floured or greased tins, set to rise and bake them to a nice color.

Remarks: If you wish sweet biscuits, stir in ½ cup of sugar. The dough must be beaten 20 minutes.