Bucks County Rye Bread

Name: Bucks County Rye Bread (Bucks Kaundi Kannbrod)
Yield: 8 to 16 servings
Cuisine: American
Ingredients: spelt meal, rye bran, or wheat bran; spelt meal, rye bran, or wheat bran; 4 cups (500 g) organic rye flour; spelt meal, rye bran, or wheat bran; 4 cups (500 g) organic spelt flour; 4 cups (500 g) organic barley flour; 2 tablespoons (25 g) dark brown sugar; ¼ cup (50 g) sea salt; 1 tablespoon (15 g) bacon drippings or salted butter; 1 tablespoon (15 g) bacon drippings or salted butter; ½ ounce (14 g) active dry yeast proofed in 2 cups (500 ml) lukewarm spring water (98°F/37°C); 3 cups (750 ml) whole milk; 2 cups (500 ml) active Hagerstown Liquid Yeast; ½ ounce (14 g) active dry yeast proofed in 2 cups (500 ml) lukewarm spring water (98°F/37°C)

Bucks Kaundi Kannbrod

Preparation info

8 to 16
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The bread made with this recipe won many prizes at county fairs during the nineteenth century. The design, dividing the bread into eight sections with a ruler, is a traditional pattern dating from medieval times. It served the practical purpose of creating equal portions.

Ingredients

Old-Style Yeast

2 cups (500 ml) active Hagerstown Liquid Yeast

Americas
Europe
United States
Germany
Bread
Vegetarian
Pennsylvania

Method

Prepare the old-style yeast or shortcut yeast. Warm the milk over medium heat and add the bacon drippings or butter, sugar, and salt. Stir until the sugar and salt are dissolved, then remove from the heat and set aside to cool.

In a deep 6- to 7-quart (6- to 7-liter) bowl, sift together all of the spelt flour and 2 cups (250 g) of the barley flour. Make a well in the center of the flour