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Granny White
3
50 F. Fill the pan with boiling water.
Bake the loaves for 1 hour or until firm. Wrap bakes loaves in
towels or waxed paper to soften.
Do not try cutting this loaf until it's cool. As it is, the loaf
does take some effort to cut. If you don't have a chainsaw, :)
just patiently work away with a bread knife. Believe me, the taste
is worth it!
When you make this bread, you need to plan ahead. It takes 48
hours for the dough to sour. It slices best on the second day
after baking. Apparently you can keep this rye bread refrigerated
for several months, or freeze them. Historically the Finns baked
these loaves twice a year (spring and fall) so I would guess they
have great keeping qualities. All I can guarantee is that they
last quite nicely unrefrigerated for about a week−−that's about
how long they last in my house!!
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