Unyeasted Dutch Rye Bread

4 c Rye meal (coarsely cracked

Rye, which contains some Flour 1 c Cracked wheat

1 1/2 t Salt

2 T Honey or molasses

2 T Oil

1/4 c Wheat bran

3 c To 3 3/4 Boiling water

(wheat germ)

Mix all together.
Dough will be wet.
Cover and let sit
overnight.

Add more bran or wheat flour if necessary in order to shape
loaf.
Roll loaf in bran or wheat germ.

Bake in covered pan for 5 hours at 200F with a pan of hot water
in the oven on a lower shelf.
(Refill with water as necessary).

After completely cooled, wrap in moist towel, and refrigerate
for 1 or 2 days before serving, with butter, cream cheese,
marmalade, soups, etc…

Source: The Tassajara Bread Book.
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