|Rye flour||1 1⁄2 Pound|
|White bread flour||1 Pound|
|Caraway/Poppy seeds||2 Teaspoon|
|Water||1 Cup (16 tbs), mixed|
Warm and sieve the flours and the salt.
Rub in fat and add caraway (or poppy) seeds.
Cream sugar with yeast and add the liquid, which should be just tepid.
Pour this into a well in the centre of the flour and mix to a firm dough.
Knead well and place in a warm place to rise for at least 2 hours.
Turn out, divide into 4 portions and pat into thin rounds, brush with milk and sprinkle with seeds if liked.
Prove again for 15 minutes and bake at 450° F (Reg.
8) until well cooked and brown.
When cool, split, spread with butter and assemble on the under half a layer of cream cheese, with sliced radishes, tomatoes, celery and the bottom half of endive leaves.
Cover with top slice which has been buttered and garnish with the tips of endive leaves and tomato.