Finnish Sour Rye Bread

FINNISH SOUR RYE BREAD

2 Preparation Time :

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:

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

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.

1973 ISBN

0-345-29550-1 - - - - - - - - - - - - - - - - - -