20 oz (1 lb and 4 oz). rye-flour
10 oz flour
7 oz sugar
1-2 tablespoons molasses (acc. to taste)
4 teaspoons baking powder
1 qt. milk (or soy milk)
Put all ingredients into a mixing bowl and mixed well.
The mixed dough is put into milk cartons (that have been lightly greesed with cooking-oil) - filled to about 3/4.
Cover the top with aluminum-foil.
Baked at 220-230°F for 14 hours.
When baked leave it in the carton for a while, turn it several times.
When the bread has cooled to lukewarm - shake it out of the cartons. Sometimes the carton has to be torn away.
Rye Bread Soup
5 oz dark rye bread
1 qt water
1 1/2 oz sugar (white or brown, honey or other desired sweetening)
2-3 slices lemon
(some use kanel, some cacao,
orange juice, cranberry juice etc)
Soak the rye bread in the water until soft.
Mix with a potatoe-masher or a mixer until even.
Put in a pot and bring to boil, put in the raisins.
Cook for 5-10 minutes.
Serve with whipped cream or milk or some soy or rice product.