HomePublicationsThe Tracker MagazineVol 4, No. 1, 1985

The Tracker Magazine - Vol 4 No. 1, 1985

Rye Bread
by Karlis "Bear" Povisits

The following article has nothing to do with survival or awareness; for that, please forgive me. But I would like to share with all my Brothers and Sisters my recipe for Rye Bread.

This recipe will make four loaves of bread. A list of ingredients follows:

  • 5 cups rye flour
  • 4 pkgs. active dry yeast
  • 2 tablespoons salt
  • 1 handful caraway seeds (to taste)
  • 4 cups water
  • 1/2 cup unsulfurated molasses
  • 1/2 cup butter or margarine
  • 1/3 cup honey
  • 10 cups Ceresota unbleached flour
  • 2 eggs

I find that Stone Burr Ground Rye Flour works best, for taste and texture. But any rye flour works. Also, I've found that unprocessed honey tastes best. Any active dry yeast is alright, but if you're going to use a quick-rise type, then use only Redd Star brand - it's the only one that works right. A handful equals 7/8 of an ounce.

In a large bowl combine 5 cups of rye, 4 pkgs. of yeast, salt and caraway seeds with a wooden spoon. Meanwhile, in a saucepan heat the water, molasses, butter and honey to not more than 130 F or less than 120 F. Then blend this into the flour mixture. The temperature is very important to a successful batch of dough. Above 130 F will kill the yeast and below 120 F the yeast won't rise properly.

Add 3 cups of flour to the mixture at a time until it forms a sticky dough. Blend the flour into the mixture with a wooden spoon (should take 9 cups or less).

Then, using remaining flour, knead the dough until it is smooth and pliable. When properly kneaded, the dough will feel like Silly Putty.

TvIV-1pg20.jpg (2348 bytes) Dough is then placed into a greased bowl and placed in a warm (85 F) and draft-free place to rise. A good place is a gas oven. The pilot light keeps the oven at about 80 F. Cover the bowl with a towel and put it in the oven. Let it rise for 45 to 60 minutes until light and not quite doubled in size. Punch it downward and return it to the oven for 10 to 15 minutes more. Then remove it and divide into four equal pieces.

Grease four bread pans (8x4 or 9x5). Knead each piece a few minutes and shape into a loaf. Place into pans. Place pans into oven and cover. Let rise for 30 to 40 minutes until not quite doubled in size.

Remove from oven. Pre-heat oven to 375 F. While oven is heating, brush the tops of loaves with two beaten eggs.

Bake the loaves at 375 F for 25 to 35 minutes until loaves sound hollow when tapped. Remove from pans and let cool on wire racks. But you must take at least one loaf and cut it when hot. Spread the slice with butter, watch it melt through the slice, and then ... prepare yourself .. eat it. Nothing like it!

Next issue I'll write up my Applesauce, Raisin, Nut Bread. Good baking and eating!

May you always walk in harmony.

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The Tracker magazine:   Vol 1 No. 1  •  Vol 1 No. 2  •  Vol 1 No. 3  •  Vol 1 No. 4  •  Vol 2 No. 1
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