MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: SOURDOUGH RYE BREAD
 Categories: German, Bread
      Yield: 1 Portionen
 
           -Sourdough Starter:
      1 sm Nugget of yeast
      1 c  (4 oz) rye flour
      2 tb Warm milk
           -Bread:
      2 lb Rye flour
      1 ts Salt
      1 oz Fresh yeast or 1/2 oz dried
           -yeast dissolved in
      1 tb Warm milk
      2 c  Warm water
           -sourdough starter
 
  You will need a large bowl and an oblong loaf pan.  An electric mixer
  would be very helpful.  Mix the starter and leave it to sour in a
  warm place for 48 hours.  This, plus the extra yeast and enough warm
  water to make a really wet dough, will raise 2 lbs of rye flour.
  
  Put the flour and salt in a warm bowl.  Mix the yeast and milk
  mixture with the water.  Pour into a well in the middle of the flour
  and add the sourdough starter.  Beat well with an electric mixer's
  dough hook for 5 minutes.  If you do it by hand, beat with a wooden
  spoon - rye dough sticks to the fingers like no other.
  
  Leave to double in size - this will take 1 to 2 hours.  Punch
  
  the dough down and knead.   ??? directions garbled ??? spoon. Grease
  a long baking pan and preheat the oven to 375F. Roll the dough out
  into an oblong the length of the pan, and then roll it up like a
  carpet. Settle the dough roll in the bottom of the baking tin. Leave
  it to rise again for another hour.  Bake the loaf for 30 minutes;
  then lower the heat to 325F and bake it for 1 1/2 hours. At the end
  of this time, take it out and tape the base to see if it rings hollow
  ~ the sign that it is ready. Ryebread can take an unconscionable
  length of time to cook. If your starting mixture was very wet, it
  will take longer.
  
  Do not cut the bread until the day after you make it, to allow the
  crumb to settle down.
  
  Yield:  Makes 1 large loaf Time: Start 2 days ahead; 30 minutes plus 2
  hours cooking.
 
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