*  Exported from  MasterCook  *
 
                           FINNISH SOUR RYE BREAD
 
 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
  
 
 
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