*  Exported from  MasterCook  *

                            Dad's Saxon Yeast

Recipe By     : Uncle John's Original Bread Book - John Rahn Braue
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Yeast And Starters

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        hops
   4      quarts        water
   4      pounds        rye flour
   8      pounds        barley flour
   6      ounces        active dry yeast
                        --OR baker's yeast
                        --OR 3 cups starter

Boil hops in water for 30 minutes. Strain into a large mixing bowl and set asid
e until the mixture has cooled to warm. Add rye flour or rye meal to the mixtur
e, mix well, then add yeast and mix thoroughly. Place the mixture in a moderate
ly warm room to stand overnight; the following morning should find this mass in
 a state of fermentation.

Add the barley flour to the fermented mixtrue. Mix to form a dough. Roll out an
d cut into thin disks. Dry in the open air, away from the sun, and break into s
mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or p
ackage of yeast.

To preserve the yeast, follow this process: Crumble the disks and thoroughly dr
y them (on absorbent paper away from the sun). Then package in moderately air-t
ight containers for long-time preservation in a cool place. (Do not freeze.)

When adding the yeast to hops-rye mixture, mix the yeast in a small portion of 
the mixed flours, then add that to the rest of the hops-rye mixture. Hops are o
btainable at your favorite druggist or wholesale drug house. Yeast is found in 
the grocery store or bakery. Various flours are stocked in health food stores.

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