Although she might not remember, this bread was actually presented by Crystal Dolphin – frequent visitor, commentator, and guest blogger at the Crossroads – as her offering at a Lughnasadh ritual I led five years ago, back in 2002.
Rye & Indian Bread
2 cups all-purpose flour
3/4 cup cornmeal
1 package active dry yeast
1 cup milk
1/4 cup molasses
3/4 cup rye flour
In mixing bowl, mix 1 1/2 cups of the all purpose flour, cornmeal, and yeast.
In a saucepan heat milk, molasses, 1/2 cup water, and 1 teaspoon salt until just warm; add to flour mixture in bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat at high speed 3 minutes more.
Stir in rye flour and remaining 1/2 cup all purpose flour.
Cover; let rise in warm place until almost double (about 1 hour).
Punch down; place in a greased 1 1/2 quart casserole.
Cover; let rise until almost double (about 45 minutes).
Bake, uncovered, at 325 degrees for 30 minutes.
Cover top of bread with foil and continue baking 20 minutes more.
Makes 1 loaf
This sculpture shows the sign for "connect"...and that is what Deaf Pagan Crossroads is all about - making connections. Connections between Deafhood and Paganism, connections between the Deaf Community and the Hearing Community, connections between myself as the writer and you as the reader. I hope you will take the time to read my various posts, some of which are listed below. Welcome to the Crossroads, and I hope you make some connections here!
[…] Homemade Yeast Breads and Rolls […]