Finnish Sour Rye Bread
3 1/2 c Rye flour 3 c Warm water, flat beer Buttermilk or potato water 1/4 c Warm water (100-105o) 3 1/2 c Or 4c all purpose flour 1 Egg lightly beaten with 1 tb Water 1 pk Dry yea...
Ingredients
- 31/2 c rye flour
- 3c warm water, flat beer
- 31/2 c or 4c all purpose flour
- 1egg lightly beaten with
- 1tb water
- 1pk dry yeast
- 2tb salt
Directions
- 1
3 1/2 c Rye flour 3 c Warm water, flat beer Buttermilk or potato water 1/4 c Warm water (100-105o) 3 1/2 c Or 4c all purpose flour 1 Egg lig
- 2
Stir once or twice each day, adding more liquid if the mixture becomes too dry
- 3
it should bubble and give off a strong odor
- 4
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
- 5
Dissolve the yeast and salt in 1/4 cup warm water and stir in
- 6
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 e
- 7
It should not be too sticky
- 8
turn out on a lightly floured board and knead until smooth and velvety, about 10- 12 minutes