Place on a buttered baking sheet, cover and let rise again until doubled in bulk, about 40 minutes. Cover and let rise in a warm place until doubled in bulk, about 1½ hours. Place in two buttered bowls, turning to coat the dough with the butter. Divide the dough into two equal parts and shape into balls. turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes. 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. Dissolve the yeast and salt in ¼ cup warm water and stir in. 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. it should bubble and give off a strong odor. Stir once or twice each day, adding more liquid if the mixture becomes too dry. Four days ahead of bread making, prepare the starter: combine 1 cup rye flour with 1 cup liquid, cover loosely and set in a warm place.
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