Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 I was brave and tried bread. This was good. Mark OLD FASHIONED INDIAN RYE BREAD In the 1800's the hard crust helped preserve the bread. If it is too tough for you, use it for dunking. The flavor is great. 3 cups corn meal 1 tsp. salt 1/2 cup molasses 1 cup boiling water or boiling milk 1 tsp. butter, softened 1 1/2 cups cold buttermilk 4 cups rye flour 2 tsp.s baking soda 1/2 cup mashed Irish potatoes (I used russets) Raisins (optional) Butter Preheat oven to 375°. Grease 8-inch round pan. Mix corn meal, salt, and molasses in large bowl. Pour boiling water or milk over corn meal mixture. Add ( in another bowl) cold buttermilk to rye flour and baking soda. Mix buttermilk mixture into corn meal mixture. Add potatoes and raisins, if using. Knead in bowl until firm, then Place in greased pan. Place shallow pan of water in bottom of oven and cover lightly with tinfoil, to help reduce browning. Bake (without rising) at 375° for 2 about hours. Rub with butter when done and cover with a towel to retain moisture. ______________________________\ ____ Sponsored Link Mortgage rates near 39yr lows. $510k for $1,698/mo. Calculate new payment! www.LowerMyBills.com/lre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 A most intriguing recipe. So, this is an unleavened bread, correct? And it is Indian in cultural origination? Or is that in reference to the raisins and molasses (also found in New England's " Indian " pudding)? Thanks, -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Is it possible to replace soy milk for this bread recipe? Im just currious because im allergic to both eggs and milk. Chantelle -- It does hurt, I know. Kindness and caring, love, kind of melts all those defences and then all the hurt and need comes up and it HURTS. It's natural to want to keep those feelings down, and the defenses up. That's why it's easier to try to make people hate us. We can cope with people beign angry with us or whatever, but kindness just cuts through all those walls. ~ Para... Faith, no matter what we believe in is an important motivator in life. There are reasons why something is the way it is, though we dont always know why. Problems are never a way to punish us, sometimes they are a way of making us better and stronger, more compasionate and knowlegable people inside. We may worry, we may feel down on the world but we must always remember that faith is what brings us together and that god, no matter what we call him or her has not punnished us, only trusted us with an extra special gift. ~ Me My Blog Space: http://neutralufo.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Is it possible to replace soy milk for this bread recipe? Im just currious because im allergic to both eggs and milk. Chantelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Yes it's unleavened. Hope you enjoy the recipe. A friend gave this to me and she's a Hopi from Tuba City, Az. Mark , " Erin " <truepatriot wrote: > > A most intriguing recipe. > > So, this is an unleavened bread, correct? > > And it is Indian in cultural origination? > Or is that in reference to the raisins and molasses > (also found in New England's " Indian " pudding)? > > > Thanks, > -Erin > www.zenpawn.com/vegblog > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 , " Mark " <midnight_weeds wrote: > > Yes it's unleavened. Hope you enjoy the recipe. A friend gave this to > me and she's a Hopi from Tuba City, Az. > Mark > > , " Erin " <truepatriot@> wrote: > > > > A most intriguing recipe. > > > > So, this is an unleavened bread, correct? > > > > And it is Indian in cultural origination? > > Or is that in reference to the raisins and molasses > > (also found in New England's " Indian " pudding)? > > > > > > Thanks, > > -Erin > > www.zenpawn.com/vegblog > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2006 Report Share Posted November 17, 2006 Sorry about that blank message. If your cursor isn't in the text section, <enter> causes it to Send. Anyway... So, my 2nd assumption about the name was correct then. That is, it is Native American not India Indian. Thanks. In answer to Chantelle's question regarding replacing the milk with soy milk, that's what I plan to do, being a vegan and all. -Erin www.zenpawn.com/vegblog , " Mark " <midnight_weeds wrote: > > Yes it's unleavened. Hope you enjoy the recipe. A friend gave this to > me and she's a Hopi from Tuba City, Az. > Mark > > , " Erin " <truepatriot@> wrote: > > > > A most intriguing recipe. > > > > So, this is an unleavened bread, correct? > > > > And it is Indian in cultural origination? > > Or is that in reference to the raisins and molasses > > (also found in New England's " Indian " pudding)? Quote Link to comment Share on other sites More sharing options...
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