Ingredients:
2 cakes fresh yeast
4 tbsp lukewarm water
4 tsp raw sugar
2 tbsp melted margarine
2 cups cooked, mashed apricots
5 1/2 cups rye pastry flour
Method:
-
Dissolve yeast in lukewarm water; beat
in half rye pastry flour, add raw sugar, margarine, and mashed
apricots.
-
Blend well; add the other half of the
rye flour slowly.
-
Mix again and knead well.
-
Cover; let rise in warm place until
double in bulk.
-
Flour board with rye flour, shape into
loaves and knead again for 5 minutes.
-
Place in oiled pan.
-
Let rise until light.
-
Bake in hot oven (375oF to
400oF) for 20 minutes.
-
reduce heat to about 350oF and continue
to bake 40 minutes.
|