peasant's hearty rye
laurel's bread book (modified)

1
 lb
 ryeberries
 boil up in 1 qt water for 30 min or so
3
3
2
1/4
 T
c
T
c
 dried yeast
warm water
molasses
cider vinegar
 mix



2
 c
 water
 (as needed)
8
6
2
1/3
 c
c
t
c
 rye flour
whole wheat flour
salt
caraway seeds
 mix; add boiled-up ryeberries; work in
yeast mix, and water as needed


1/2
1
1
 c
t
t
 cold water
cornstarch
molasses
 mix and cook 'til clear
(this is glaze)

  • keep dough stiff, and knead for 15-20 min;
  • let rise 1-2 hours;
  • knead and let rise again, 1 hour;
  • knead, divide into four loaves, slash, place in oiled baking pans;
  • bake at 450 deg F for 10 min, then 325 for 40 min;
  • paint with cornstarch glaze 10 min before the end; one may paint halfway through baking as well