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.

Ingredients

• 3 cups corn meal 

• 1 teaspoon salt 

• 1/2 cup molasses 

• 1 cup boiling water or boiling milk 

• 1 teaspoon butter, softened

• 1 1/2 cups cold buttermilk 

• 4 cups rye flour 

• 2 teaspoons baking soda 

• 1/2 cup mashed Irish potatoes 

• Raisins (optional) 

• Butter

Method

1. PREHEAT oven to 375°. 

2. GREASE 8-inch round pan. 

3. MIX corn meal, salt, and molasses in large bowl. 

4. POUR boiling water or milk over corn meal mixture. 

5. ADD ( in another bowl) cold buttermilk to rye flour and baking soda. 

6. MIX buttermilk mixture into corn meal mixture. 

7. ADD potatoes and raisins, if using. 

8. KNEAD in bowl until firm, then 

9. PLACE in greased pan. 

10. PLACE shallow pan of water in bottom of oven and 

11. COVER lightly with tinfoil, to help reduce browning. 

12. BAKE (without rising) at 375° for 2 hours. 

13. RUB with butter when done and 

14. COVER with a towel to retain moisture.

This recipe was excerpted from The Complete Guide to Wheat-Free Cooking, ©1998. Reprinted with permission of the publisher, Beyond Words Publishing, www.beyondword.com.

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About The Author

PHYLLIS POTTS won the Benjamin Franklin Award for Going Against the Grain Wheat-Free Cookery, which she self-published. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her twenty years of experimental baking.