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Ingredients
- 3 1/2 c. Rye flour
- 3 c. Hot water, flat beer Buttermilk or possibly potato water
- 1/4 c. Hot water (100-105)
- 3 1/2 c. Or possibly 4c all purpose flour
- 1 x Egg lightly beaten with
- 1 Tbsp. Water
- 1 pkt Dry yeast
- 2 Tbsp. Salt
Directions
- Four days ahead of bread making, prepare the starter: combine 1 c. rye flour with 1 c. liquid, cover loosely and set in a hot place. Stir once or possibly twice each day, adding more liquid if the mix 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 in 2 more c. of whatever liquid was used and stir. Dissolve the yeast and salt in 1/4 c. hot water and stir in. Then beat in the remaining rye flour and up to 4 c. of the white flour one c. at a time to make a somewhat soft biscuit like dough hard sufficient to hold it's shape. It shouldn't be too sticky. turn out on a lightly floured board and knead till smooth and velvety, about 10- 12 min. 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 hot place till doubled in bulk, about 1 1/2 hrs. Place on a buttered baking sheet, cover and let rise again till doubled in bulk, about 40 min. Bake in a preheated 400 oven about 45 min or possibly till the loaves sound hollow when tapped with the knuckles. Ten min before the loaves are done, brush the tops with the egg wash. cold, covered with towels to prevent the crust from hardening.
- James Beard: Beard on Bread 1973
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 833g | |
| Recipe makes 2 servings | |
| Calories 1470 | |
| Calories from Fat 65 | 4% |
| Total Fat 7.65g | 10% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 7034mg | 293% |
| Potassium 942mg | 27% |
| Total Carbs 306.75g | 82% |
| Dietary Fiber 32.7g | 109% |
| Sugars 2.62g | 2% |
| Protein 43.47g | 70% |
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