Ruisleipa (sour rye bread)

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Ruisleipa (sour rye bread)
Categories: Breads, Finnish, Sourdough
Yield: 2 loafs

1/2 c Sour bread starter
2 c Warm water of potato water
3 1/2 c Rye flour
1 pk Active dry yeast
2 t Salt
3 1/2 c Sifted white flour

In large mixing bowl mix sour bread starter and 2 cups
warm or potato water. Blend in 1 cup rye flour. Cover
lightly and let stand in a warm place for about 20 to
40 hours, depending on degree of sourness desired.

Disolve yeast in 1/4 cup warm water, then stir into
the soured mixture. Add the salt and very gradually
beat in the remaining rye flour. Add the white flour
a little at a time beating well after each addition.
When a stiff dough is formed, let it rest for 10 to 15
minutes. Turn onto floured board and knead until
smooth. Place dough into slightly greased bowl
turning to grease the top.Cover and let rise until
doubled in bulk. Divide into two parts. 1/2 cup of
the dough may be reserved for your next baking. Keep
reserved dough in refridgerator in covered container.

To make Eastern-Finnish style loaves, shape each of
the two pieces of dough in to a ball and place on a
lightly greased baking sheet. Cover and let rise
until almost doubled, about 30 minutes.

To make Western_Finnish style flat loaves, shape the
dough into two balls and flatten the by patting to
about 1" thick, keeping the shape round. With your
fingers make a hole in the center about 2" in
diameter. dust the top lightly with rye flour. Place
the rolls on a lightly greased baking sheet. Prick
all over the top with a fork. Cover and let rise
until about double in bulk, abouth 30 minutes.

Bake in a 375 preheated oven for 45 minutes or until
the loaves are lightly browned.

Sour bread starter.

About 2 days before making sour rye bread mix 1/2 cup
milk with 1/2 cup rye flour. Milk must be at room
temperature. Let stand uncovered in a warm place
until the mixture begins to bubble and has a
pleasantly sour odor. You may refridgerate at this
point or use the entire amount immediately in a bread
dough.