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Looking for a recipe my great-aunt used to make in her Chicago kitchen
When I was a kid in the late 80s, my great-aunt in Chicago would make a dense, dark rye bread with caraway seeds and a touch of molasses. She called it her 'Sunday bread' and only made it a few times a year. I found her old recipe box last month, but the card for that bread is just a faded, stained list of ingredients with no instructions or bake times. Has anyone worked with a similar old rye recipe and know the typical method?
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