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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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better than white Ingredients:
1/2 cake of yeast-compressed or dry |
2 cups lukewarm water |
4 cups rye flour-sifted |
1 tsp. salt |
1 tsp. sugar |
2 cups white flour |
1 tbs. melted butter |
Directions:
1. the night before,disolve yeast in water, add 2 cups of rye flour and beat well.
2. cover and place in a warm spot to sour- this means to rise and fall.
3. in the morning,beat yeast mix,add salt,sugar,1 cup rye flour and 1 cup white flour.beat atleast 3 minutes.cover and let rise.
4. punch down and turn out on a board thats sprinkeled with 1 cup rye and 1 cup white flour.
5. knead and work in as much flour as needed to make a stiff dough
6. shape into 2 small round loafs and place in greased pans.
7. let rise to double in size
8. in a slow oven,about 300F. BAKE FOR 1 1/4 HOURS,OR WHEN BREAD SOUNDS HOLLOW WHEN TAPPED.
9. brush with melted butter while still warm
10. if you don't like hard crusts,place a pan of water on the floor of the oven while baking. the surface may crack a little but it's supposed to.
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