Finnish Rye Breadbakery, breads, finnish 1 1/2 cup beer or potato water 2 tablespoon margarine 1 teaspoon salt 1 tablespoon dry yeast 1/2 cup warm water 1 tablespoon sugar 2 cup dark rye flour 1 1/2 cup white flour Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set aside to cool. Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl. Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume. Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F. "Sundays at Moosewood Restaurant" |
