1 gallon soup pot or Dutch oven

ingredients:

1 cup White Flour (130 g)
1 cup Whole Wheat Flour (130 g)
1 cup Rye Flour (130g)
1 1/2 cup Buttermilk (360 ml)
1 teaspoon Salt (5 g)
1 teaspoon Baking Soda (5 g)
1/4 cup Molasses (80 ml / ~85–90 g)
1 tablespoon Caraway Seeds (optional) (6–8 g)

You can substitute 1/2 cup yogurt (120 ml) and 1 cup milk (240 ml) for the buttermilk.

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Our German Heritage Recipe Cookbook

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Pre heat oven to 350 degrees F

Mix the flours in a bowl together and make a well in the center.
I know this looks bad, but it is the milk mixed with molasses

Add the remainder of the ingredients and mix well until you have a nice dough that is not sticky. If it is still too moist add a table spoon or 2 of white flour. form into a nice ball.

Do not over knead it, just enough to come together.

Lightly oil a Dutch oven and or large Soup pot and place dough in the center. If you want you can lightly oil the top or brush it with beaten egg and sprinkle caraway seeds, flaky salt or both.

Cut an x or some lines in the top with a wet or floured sharp knife.
Poke about 10 holes in it with a skewer.
This is an old world trick to make sure that excess moisture escapes and the center
can cook better, and avoid a "gummy" texture.

Bake for 1 hour. It is done when the bottom is crusty.

Turn out of dish and cool on rack. Wait a good 45 min to an hour before you cut into it.

Serve with a nice butter.

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