Zitny Chleb
RYE BREAD
In the evening make a thin sponge using:
1½ cups water
1 tbsp. fresh yeast or 2 pkgs. of the dry yeast softened in ½ cup warm water
1 cup rye flour
1 cup white flour
2 tsp. caraway seed
Let rise overnight or for at least 4 to 5 hours
Then add:
¼ cup brown sugar
2 tbsp. lard
1½ tbsp. salt
1 cup lukewarm water
2 cups rye flour and about 2½ cups white flour
Mix and knead well for 15 minutes or more. Grease crock and let rise until double in bulk, punch down and let rise again, cut into 2 portions and form into loaves. Let set 10 minutes and reform loaves slightly to give a smooth appearance. Place in greased loaf pans with seams down. Grease bread. Let rise until doubled in bulk. Then bake in 375 degree oven for 20 minutes and then reduce to 360 degrees for 40 minutes or until done.
Zitny Rohlicky
RYE ROLLS
2 cups milk
2 eggs
½ cup lard
¼ cup brown sugar
2 tbsp. molasses or syrup
½ tsp. baking soda
2 cups rye flour
3 cups white flour
1½ tbsp. fresh yeast or 2 pkgs. dry yeast
1 tsp. caraway seed
2 tsp. salt
Dissolve yeast in lukewarm milk. Add lard and salt. Add beaten eggs, molasses, soda, caraway seed, and half of flour. Beat well. Add remaining flour and mix dough until smooth. Let rise until doubled. Turn dough onto board. Shape into balls. When raised, form into crescents. Brush with melted butter. Let rise. Bake in hot oven 400-425 degrees for about 15 minutes or until done.
