Strong Rye Bread
|Active dry yeast||1⁄2 Teaspoon|
|Warm water||1 Tablespoon (110Â°F, 43Â°C)|
|White bread flour||50 Gram (1/2 Cup)|
|Warm water||750 Milliliter (3 Cups Plus 2 Tablespoons, 110Â°F, 43Â°C)|
|Coarse rye flour||750 Gram (5 Cups)|
|Whole wheat flour||250 Gram (1 2/3 Cups)|
|Lukewarm water||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
To make starter dough, put milk, 3 tablespoons water and oil in a small saucepan; bring to a boil.
Cool until lukewarm.
Blend yeast, 1 tablespoon warm water and sugar in a small bowl; let stand 5 minutes or until the surface is frothy.
Sift flour and salt into a medium bowl.
Add lukewarm milk mixture to yeast liquid.
Stir into flour; mix until blended.
Cover and let stand 12 to 18 hours.
To make rye bread dough, combine starter dough and 2 cups plus 2 tablespoons (500 ml) warm water.
Warm a large bowl.
Mix rye flour and whole-wheat flour in warmed bowl.
Make a well in the center of flour mixture; pour in starter dough.
Stir half the flour mixture into starter dough until a thick flowing dough is formed.
Cover bowl with a cloth towel and let rise in a warm place overnight.
The next day, add 1 cup (250 ml) warm water and salt to dough.
Mix remaining flour into dough.
On a floured surface, knead dough until firm.
Warm a large bowl and sprinkle lightly with flour.
Shape dough into a ball; place in prepared bowl.
Cover with a cloth towel and let rise in a warm place 3 hours.
Line a large baking sheet with foil.
With floured hands, shape dough into a flat round loaf.
Place on prepared baking sheet and let rise at room temperature 1-1/2 to 2 hours.
During this time brush top of loaf 3 or 4 times with lukewarm water so no crust forms.
Cut crisscross patterns on top of risen loaf with a sharp knife.
Preheat oven to 400°F (205°C).
Bake 2 hours or until loaf sounds hollow when tapped on underside.
Turn off oven.
Remove bread; brush with cold water and return to oven for a few minutes to dry.