Ingrains & Directions
- 1 1/2 c Beer
- or-potato water
- 2 tab Butter or margerine
- 1 its Salt
- 1 tab Dry yeast
- 1/2 c Warm water
- 1 tab Sugar
- 2 c Dark rye flour or light rye-flour or rye meal (rye-flour with bran)
- 3 1/2 To 4 cups unbleached white-flour Will have a more or less sour taste, depending whether it is made with beer
- potato water
- or milk in that order.
Heat 1 1/2 cups liquid to lukewarm.
- Stir in the butter and salt.
- Seaside to cool.
- Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar.
- Let stand for 5 minutes or until the yeast bubbles.
- Stir the yeast mixture into the cooled liquid.
- Add the rye flour and beat until smooth.
- Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough.
- Dustan work surface with white flour.
- Form the dough into a rough ball
- place it on the work surface
- cover it with a damp cloth
let it rest for 15 minutes
- Generously butter a large bowl or pot.
- Adding only as much flour as necessary to prevent sticking
- knead the bread dough until smooth
about 5 minutes
- (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading).
- Form the dough into a smooth ball and place it in a buttered bowl
- turning into coat all sides with the butter.
- Cover it and let it rise in a warm spot until doubled in size
about 2 hours
- Punch the dough down
- gently knead it for one minute
- and divide it into two parts.
- Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large
- buttered baking sheet.
- Press a hole through the center of each loaf to give it a traditional shape if you wish.
- Cover and let rise until almost doubled in size
about 1/2 hour
- Preheat the oven to 375 degrees
- Brush the loaves with water and gently puncture the surface all over with the tines of a fork in design if you wish.
- Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- While it is hot, brush it with butter to glaze, and then let it cool on a rack.
- Yields 2 round loaves.