Category: Breads - Yeast - Breads

  Date Posted: 10/2/2009

  Author: {Unknown}

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  Prep Time:

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  Serves: makes 4 loaves

2 pkgs. active dry, or 2 cakes compressed, yeast
3 cups water
1 1/2 Tbsp. salt
1/4 cup molasses
1 cup unseasoned, freshly mashed potatoes (the dehydrated variety will do)
7 cups rye flour, stone-ground if possible
1/2 cup corn meal
2 cups whole-wheat flour
Milk

1. Soften yeast in 1/2 cup slightly warm water. Heat remaining 2 1/2 cups water to boiling point pour into large mixing bowl. Add salt, molasses, mashed potato, and mix. Let cool to lukewarm. Add softened yeast.

2. Add rye flour, corn meal, and about 1 cup whole-wheat flour, or enough to make a stiff dough. Mix with hands. Let dough rest 10 minutes.

3. Turn dough out on board floured with some of the remaining whole-wheat flour. Knead 10 minutes. Add a little more wheat flour as you knead until dough has almost lost its stickiness.

4. Turn dough into greased mixing bowl. Turn dough around to grease its surface lightly. Cover with folded kitchen towel. Let rise in warm place (80 deg to 85 deg) about 1 1/2 hours, until dough has doubled in bulk and holds a depression when punched deeply with a finger.

5. Turn risen dough out on board lightly sprinkled with whole-wheat flour knead 3 or 4 minutes. Let rise as before until half doubled, about 45 minutes.

6. Turn dough out again on surface sprinkled as lightly as possible with whole-wheat flour. Knead lightly into a ball. Cut ball in quarters. Shape each quarter into ball-shaped loaf or pulled-out longer loaf. Arrange loaves on baking sheet lightly sprinkled with corn meal.  Brush tops of loaves with water. Let rise about 20 minutes in a warm place until loaves have increased about one quarter in size.

7. Start oven at moderate (375 deg). Brush risen loaves with milk. Bake about 1 hour and 15 minutes. For thick crust, brush with water several times during baking.

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