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    You are in: Home / Community Forums / Breads & Baking / Need help with an old (and very VAGUE) bread recipe
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    Need help with an old (and very VAGUE) bread recipe

    OKCPmed
    Sat Jun 09, 2012 10:56 pm
    Newbie "Fry Cook" Poster
    Hi. I found an old bread recipe from my great grandmother in a book that my aunt gave me for Christmas. My mom used to rave over this bread she had as a child but she never had the recipe. Well, I have it now but it is extremely vague on ingredient amounts. Some amounts are given, some are given as a range (ie 1-2 cups) and some are not given at all. Does anyone have a similar recipe or enough bread baking experience to help me out with the recipe. I might just make it and guess, but I don't want to waste too much of the ingredients. Thanks for any help you can give!! This is exactly how the recipe is written on the card:

    Rye-Graham Bread
    Dissolve 1 pkg yeast in 1 cup of warm water with 1 tsp sugar

    4 cups like-warm water
    3/4 c. sugar - short
    1 rounded Tablespoon salt
    4 tablespoons shortening

    Mix with yeast, add 1 to 2 cups All-Bran. Add enough Rye-Graham (David Harum) flour to batter to make heavy batter - let stand for 1 hour. Work in white flour and knead. Let rise. Place in pans, let rise again & Bake at 375 for 1 hour.

    As you can see, the amounts of the flour are not given at all. I'm guessing the recipe makes 2 loaves, as that is standard for most bread recipes. If anyone has this recipe or knows how to make it whole for me, I would be MOST grateful. I don't have anyone in the family to ask, so this is my only option.
    duonyte
    Sun Jun 10, 2012 12:44 am
    Forum Host
    It might make 3 loaves of bread with the 4 cups of water. It's a little hard to tell as the all-bran would require extra water. The rye-graham flour is, I think a rye/whole wheat blend of some sort.

    I am not familiar with this recipe at all, but perhaps we can make some sense of it.

    It has only 1 pkg of yeast so it will take a somewhat longer time to rise. Rye is a tricky flour to begin with.
    Red Apple Guy
    Sun Jun 10, 2012 7:09 am
    Forum Host
    I think the 4 cups of water will take 10 to 12 cups of bran and flour.
    It will make 3 loaves weighing between 1 1/2 and 2 lbs.

    Red
    adopt a greyhound
    Sun Jun 10, 2012 10:14 am
    Food.com Groupie
    I found this one which may help.

    Rye Graham Bread
    by Helen Taeves Jost; it is from the Mennonite Foods and Folkways Cookbook. Sounds delicious.

    Ingredients:
    1 1/2 c. lukewarm water
    1 1/2 c. lukewarm potato water
    2 Tbsp. active dry yeast
    1 Tbsp. sugar
    1/4 c. dark molasses
    3 Tbsp. bacon grease or margarine
    1 Tbsp. salt
    1 1/2 Tbsp. caraway seeds (optional)
    6 c. unbleached all-purpose or bread flour
    4 1/2 c. rye graham meal*
    Instructions:

    *If rye graham meal is not available in your area, substitute 4 cups rye meal or coarse rye flour plus 2 cups graham flour plus 1/2 cup All Bran cereal or bran flour. Add enough bread or unbleached flour to make a stiff dough.
    In large mixing bowl combine liquids. Sprinkle in yeast and sugar. Stir briskly to dissolve yeast. Add molasses, margarine (or bacon grease, in which case salt may be reduced slightly), salt and caraway seeds. Stir well. Gradually add 3 cups white bread flour and beat 5 minutes with electric mixer. Gradually add rye graham meal or your homemade variation. Turn out onto well-floured board and knead until smooth and elastic. Add remaining bread flour until mixture is no longer sticky. (Rye flour is very sticky to work with.) Place in greased bowl, turning to grease top of dough. Cover with plastic wrap and set in warm place until doubled in bulk. Punch down. Divide into 3 equal pieces. Shape into balls and then into ovals about the size of the greased bread pans. Brush with milk and cover with clean kitchen towel. Let rise until doubled in size.
    Bake at 375' F. for about 45 minutes or until hollow sounding when tapped. Cool on racks. Makes 3 loaves.
    Dee514
    Sun Jun 10, 2012 8:26 pm
    Forum Host
    I have a recipe for a Russian Black Bread, which uses 4c rye flour, 3c a-p flour, 2c 100% all-bran cereal, 2 (1/4 oz) pkgs active dry yeast and only 2 1/2 cups of water. The bread is excellent (very different from your recipe), and it makes 2 loaves.

    I would agree with Red, your recipe most likely makes 3 loaves and probably uses 12 or more cups of combined Rye/Graham/wheat flours
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