When her husband’s favorite recipe for a rye bread made with coffee went missing and never did turn up, Bev Kincade of Mountlake Terrace asked for our help.
Here it comes, thanks to faithful Forum helper-outer and Snohomish cook Michael Koznek, who took the time and trouble to copy the recipe by hand and says, “I hope this helps!”
31/2-4 cups all-purpose flour, divided
4cups rye flour, divided
2cups whole bran cereal
2packages active dry yeast
2tablespoons instant coffee crystals
2tablespoons caraway seed
1tablespoon sugar
1teaspoon fennel seed, crushed
1tablespoon salt
21/2cups water
1/3cup molasses
1/4cup butter or margarine
1square (1 ounce) unsweetened chocolate
2tablespoons vinegar
1/2cup cold water
1tablespoon cornstarch
In a large mixer bowl, combine 3 cups of the all-purpose flour, 1 cup of the rye flour, all of the bran cereal, yeast, coffee crystals, caraway seed, sugar, fennel seed and salt. Set aside.
In a saucepan, heat together the 21/2 cups water, molasses, butter or margarine, chocolate and vinegar just until warm (115-120 degrees) and chocolate and butter or margarine are almost melted; stir constantly.
Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Turn dough out onto lightly floured surface and knead, kneading in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes kneading time total). Dough may be slightly sticky because of the rye flour.
Shape dough into a ball and place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until nearly double, about 11/4 to 1 1/2 hours.
Punch down; divide dough in half and shape each half into a ball. Place loaves on greased baking sheets and flatten slightly with the palm of your hand to a 6- to 7-inch diameter. Cover and let rise again until nearly double, about 30 to 45 minutes. Bake at 375 degrees for 50 to 60 minutes or until well browned and bread sounds hollow when tapped. Transfer from baking sheets to wire racks.
A few minutes before bread is due out of the oven, in a small saucepan, combine the 1/2 cup cold water and cornstarch, mixing until smooth and no lumps remain. Cook and stir until mixture is thickened and bubbly, then cook 1 minute more. Brush over hot loaves.
Makes 2 loaves.
SOS: Seattle reader Kate Aschlea has lost a favorite recipe during a move. She says it’s a double chocolate cheesecake with a chocolate crust, a chocolate filling and a cream topping.
SOS: Sue Smith of Lynnwood writes, “I have a recipe that I have used for ages that calls for raw eggs. Not having access to eggs that I know are fresh, I discontinued using the recipe. When I was in the Midwest a couple of years ago, a county health inspector asked if I had ever tried homogenized eggs.
“Are homogenized eggs available in Washington? If so, where might I find them? By the way, the receipt is for ice cream. Very old recipe, but very good ice cream.”
If you can share a recipe for this particular cheesecake, or shed some light on the homogenized egg situation, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
