Re: Responce to Rye Bread
- robert veselka wrote:
> The description I will try --the sourdough starter I believe is
> yes it was a nice dense loaf, medium brown in color the caraway seed
> have made it look a little darker but it was not dark like pumpernikel.
> and the cooking method was on a large round piece of tin , my dad made
> it but
> in todays pans you could call it a cookie sheet .. The loaf was 16 or
> 18 inches in
> diamater and probably 6 inches in the center tall. I remeber she
> painted it with a fether
> brush either while it was baking or when it was finnished I do not
> remeber which for sure
> however she used to tell me that was to keep it from cracking.
> She also made ( roleke ) the spelling is probably wrong however I will
> try to describe
> them I do know she used the same Rye Bread receipe and placed the doe
> in half moon
> shapes on the tin again painted them with the fether brush and with
> what ingredient
> I do not know how ever then sprinkled more caraway seed and then
> sprinkled coarse
> ground salt similar to crushed rock salt ( ice cream salt ) and a
> little more coarse then Maragreta salt and these were to die for .
> The Rye and Wheat was made buy Pillsbury and that was the only flour
> she would use
> she tried others after moving to Corpus Christi but none worked for her
> and she had
> relitatives send it from Cicero Ill.
> Robert Veselka