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- 2 cups (475 ml) buttermilk
- 1/2 tsp (2 ml) baking soda
- 1/4 cup (60 ml) butter
- salt to taste
- 1 tsp (5 ml) fennel seeds
- 1 Tbsp (15 ml) caraway seeds
- 2/3 cup (150 ml) molasses
- 1/3 cup (80 ml) water
- 1 envelope active dry yeast or 1 cake compressed yeast
- 3 cups (700 ml) all-purpose flour, sifted
- 3 cups (700 ml) rye flour
- 1/4 cup (60 ml) melted butter
- 1 tsp (5 ml) caraway seeds
- Combine the buttermilk and baking soda.
- Heat the next 6 ingredients in a saucepan. Bring to a boil, then immediately remove from heat and allow to cool to lukewarm.
- Dissolve the yeast in this lukewarm mixture and gradually sift the flours into this, mixing thoroughly all the time.
- Place on a lightly floured board and knead until smooth.
- Put dough in a greased bowl and allow to rise until doubled in bulk in a warm place (about 2 hours).
- Punch down, knead again, and separate into 2 balls.
- Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds, and allow to rise again until doubled.
- Preheat oven to 350 degrees (175 C.) and bake for about 45 minutes, or until crust is lightly browned and crisp.
- Drizzle with butter again when removed from the oven.
- It's from my Polish cookbook: The Best of Polish
Cooking by Karen West.
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