My mother gave me this recipe back in 1970. Its one of those no-knead batter breads with super easy instructions for the novice bread-baker. The crumb is moist and dense like a sourdough and perfect for sandwiches but of-course its the best right out of the oven slathered with butter. It goes well with tomato or chicken soup and can spruce up a Sunday dinner as well.
Archive for May, 2011
One of my favorite cookbooks is “Our Immigrant Ancestors” by The Frugal Gourmet, Jeff Smith. Its an oldie but a goodie for simple and earthy bread recipes like this German dark rye. A Reuben sandwich is simply scumptuous made with this savory bread which has no molasses or other sweeteners. The crumb is dense yet light and well suited to grilling. The recipe given was adapted for restaurant quality sandwiches but its so simple and easy to make that anyone who enjoys baking savory breads will add this to their repertoire of recipes. My restaurant customers certainly enjoyed this bread and you will too.