Nana's Black Rye Bread
|Lukewarm milk||1⁄2 Cup (8 tbs)|
|Rye flour||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|Rye flour||2 1⁄2 Pound|
|Refined flour||1 Pound|
|Sugar||1 Cup (16 tbs)|
To make the leavening: Combine lukewarm milk and rye flour in bowl; mix well.
Let stand in warm place until mixture begins to bubble and sour.
To make the bread: Bring water to a boil in saucepan.
Add 1/2 of the rye flour, stirring until dough resembles thick porridge.
Sprinkle with some of the refined flour.
Let stand in a warm place for 24 hours.
Dissolve the bread leavening in a small amount of lukewarm water in bowl; mix well.
Stir the leavening into the dough mixture.
Sprinkle the dough with some of the refined flour.
Let stand for 12 hours.
Beat with mixer for 10 minutes.
Add 1/2 cup sugar; mix well.
Let stand overnight.
Beat the dough with mixer for 10 minutes.
Add 1/2 cup sugar and salt; mix well.
Stir in remaining rye flour and refined flour.
Knead until smooth and elastic.
Let rise in warm place until doubled in bulk.
Shape dough into 2 or 3 loaves.
Place on baking sheet sprinkled heavily with flour.
Let loaves rise for 15 minutes.
Preheat oven to 300 degrees.
Bake for 1 hour and 45 minutes.
Brush loaves with lukewarm water; cover with cloth.