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Granny White
Turn dough out onto a lightly floured board. Divide into 2 parts.
Lightly grease 2 baking sheets and cover with a thick coating of
dark rye flour.
For a loaf with a hole in the middle, shape each half into a round
loaf about 8 inches in diameter. With a floured finger, press a
hole in the center of each loaf. Brush loaves generously with
water and sprinkle with a generous coating of rye flour. (The
reason for this shape use to be storage − the Finns would bake them
in massive quantities and store them by stacking them on poles or
hanging on ropes.) When cutting this shape − simply cut thin
wedges.
For round loaves, shape each part into a ball. Roll the ball around
on a rye floured board into it resembles a huge chocolate drop with
a slightly pointed top. Place loaves on the baking sheets with
the point upwards. You may put both loaves on the same sheet if
it is large enough. Brush with water and sprinkle the tops with
more flour. The extra wetting and heavy sprinkling with flour
produces a very thick, hard crust that helps keep this loaf (if
uncut) for a long time.
Place shaped loaves in a warm place till they have flattened out,
spread apart, and the tops appear crackled.
Place a large pan on the bottom rack of the oven. Preheat oven to
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