I don't know where my mom got the original recipe, but this is the rye bread that she's been making my entire life. Be warned, it's tasty but dense as hell. I'm also transcribing it verbatim, hence the lack of things like cooking times.
To make a bunch:
- 2 quarts water
- 1 large onion, ground
- 1 oz garlic powder
- 5 oz caraway seeds
- 6 pounds of rye flour
- 4 oz blue cheese
- 2 oz yeast
Mix well, cover, and keep in warm place overnight.
The next morning, add
- 1 gallon water
- 8 oz salt
- 16 pounds plain flour
- 3 oz lard
Mix well and let stand for 30 minutes. Knead, and make into loaves (makes 12 loaves). Let rise, bake at 350 degrees.
To make about three loaves
- 1 pint water
- 1 small onion
- 1/4 oz or 1 tbs garlic powder
- 1 1/4 oz (about 2 to 4 tbs) carraway seeds
- 1 oz blue cheese
- 1/2 oz yeast
- 5 c rye flour
Mix, let sit overnight.
And the next morning add:
- 1 quart water
- 3 tbs salt
- 14 to 15 cups flour
- 3/4 oz lard
Continue as above.