Title: Ukrainian rye bread
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      1 ts Yeast
    1/4 c  Warm water
           Dissolve the yeast in the
           Water
      1 c  Strong coffee
      1 ts Blackstrap molasses
           (optional) Add molasses to
           The coffee.
      3 c  Whole rye flour
    1/3 c  Whole buckwheat flour
  1 1/4 ts Salt
 
  Mix the dry ingredients.  Add 3/4 cup of the coffee and the yeast
  solution. If necessary, use the rest of the coffee if the mixture is
  too dry. Use water on your hands to knead the dough for 5-10 minutes.
  
  Cover and let rest for 2 hours at room temperature. It won't really
  rise much.  Again, use water on your hands and knead the dough
  briefly. Again cover, and let rise for 30 minutes more, covered with
  a damp cloth. Shape the dough into 1 or 2 long skinny loaves, again
  using water on your hands.
  
  Place the dough on a cookie sheet, either greased or dusted with
  flour. Proof the dough in a warm and humid place (85 deg F.) for
  about 45 minutes, until the dough is soft. There will be little rise.
  Bake at 450 deg. for 20 minutes, with a pan of water in the oven.
  Bake at 375 deg. F. for another 30 minutes, without the water.
  
  Posted by Lois Patterson  to the Fatfree Digest
  [Volume 14 Issue 24] Jan. 24, 1995.
  :Another vlf rye bread recipe from Laurel Kitchen's Bread Book. Not
  quite verbatim:
  
  Individual recipes