| 2 pkgs yeast |
1 pkg |
$8.79 per 4 ounces
|
$0.54 |
| 1-1/2 C warm water (100-110^F) |
3/4 cup |
n/a
|
|
| 1/4 C dark molasses (TIP: I prefer Baking Molasses, but use what you can get as long as it isn't too 'bitter') |
2 tablespoons |
$4.69 per 12 fluid ounces
|
$0.39 |
| 1/3 C granulated sugar |
2 tablespoons |
$1.44 per pound
|
$0.11 |
| 1 T fine sea salt |
1/2 teaspoon |
$2.91 per 16 ounces
|
$0.02 |
| 2 T lard (lard is best, but you can substitute sweet butter) |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 1 T whole anise seeds |
1/2 teaspoon |
$13.24 per 26 ounces
|
$0.02 |
| 1 T fresh grated orange zest |
1/2 teaspoon |
$3.00 per pound
|
$0.01 |
| 2-1/2 C medium (Bohemian) rye flour (avoid light rye and dark rye flours) |
1 1/4 cups |
$9.95 per 3 pounds
|
$0.93 |
| 2-1/2 C white flour + 1/2 white flour (for the board & kneading - just add a little at a time to keep the dough from sticking) |
1 1/4 cups |
$2.99 per 5 pounds
|
$0.21 |
| Total per Serving |
$2.26 |
| Total Recipe |
$4.52 |
Suggestions?