Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Rye flour
3 c Warm water, flat beer
Buttermilk or potato water
1/4 c Warm water (100-105o)
3 1/2 c Or 4c all purpose flour
1 Egg lightly beaten with
1 tb Water
1 pk Dry yeast
2 tb Salt
four days ahead of bread making, prepare the starter:
combine 1 cup rye flour with 1 cup liquid, cover
loosely and set in a warm place. Stir once or twice
each day, adding more liquid if the mixture becomes
too dry. it should bubble and give off a strong odor.
when ready to prepare the dough, put the starter in a
large mixing bowl, add 2 more cups of whatever liquid
was used and stir. Dissolve the yeast and salt in 1/4
cup warm water and stir in. Then beat in the remaining
rye flour and up to 4 cups of the white flour one cup
at a time to make a somewhat soft biscuit like dough
firm enough to hold it's shape. It should not be too
sticky. turn out on a lightly floured board and knead
until smooth and velvety, about 10- 12 minutes.
Divide the dough into two equal parts and shape into
balls. Place in two buttered bowls, turning to coat
the dough with the butter. Cover and let rise in a
warm place until doubled in bulk, about 1 1/2 hours.
Place on a buttered baking sheet, cover and let rise
again until doubled in bulk, about 40 minutes. Bake in
a preheated 400o oven about 45 minutes or until the
loaves sound hollow when tapped with the knuckles.
Ten minutes before the loaves are done, brush the tops
with the egg wash. cool, covered with towels to
prevent the crust from hardening.
James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
