Yeast Patties
Yield
servingsPrep
8 hrsCook
0 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
starter
or 1 package yeast, active dry |
* |
| 5 | cups |
water
warm |
|
| 5 | tablespoons |
vegetable shortening
|
|
| 5 | tablespoons |
sugar
or honey, molasses or syrup |
|
| 1 | tablespoon |
salt
|
|
| 4 | cups |
rye flour
dark or light |
|
| ¼ | teaspoon |
ginger
|
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
starter
or 1 package yeast, active dry |
* |
| 1.2 | l |
water
warm |
|
| 75 | ml |
vegetable shortening
|
|
| 75 | ml |
sugar
or honey, molasses or syrup |
|
| 15 | ml |
salt
|
|
| 946 | ml |
rye flour
dark or light |
|
| 1.3 | ml |
ginger
|
|
| 1 | x |
cornmeal
|
*
|
Directions
In a warm crock, mix the first six ingredients to a thin batter.
Cover and let rise overnight in a warm place.
The next morning, reserve one cup for future starter, or for current bread-baking.
For the yeast patties, stir into the overnight mixture ¼ t. ginger, enough cornmeal to make a stiff doug, and stir well.
Pat into small, round pattiies (cookie-style), place on a sheet to dry and turn them every day.
