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Granny White
Finnish Black Bread (Hapanleipa)
A Heavy, Tangy, Sourdough Rye
3
4
7
2
packages active dry yeast
cups warm water, 105 F to 115 F
to 9 cups of dark rye flour
teaspoons salt (optional)
Additional flour for shaping
In a large bowl, dissolve the yeast in warm water. Add 2 cups rye
flour and beat to make a smooth mixture. Sprinkle the top of the
dough with 1 cup of rye flour. Cover tightly and let stand in a
warm place for 24 hours.
The second day, add 2 cups of the rye flour, stir, and let stand
2
4 hours more. Stir in the salt and the final amount of flour,
but do not exceed nine cups. Knead, by hand or in a heavy duty
mixer, for 30 minutes.
The dough should be very sticky. With damp hands and a dough
scraper, shape the dough into a ball and place in the bowl again.
Sprinkle with just enough flour to make the top of the dough dry.
Let rise 1−1/2 hours in a warm place.
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