1 1/2 c Beer or potato water
2 tb Margarine
1 ts Salt
1 tb Dry yeast
1/2 c Warm water
1 tb Sugar
2 c Dark rye flour
1 1/2 c White flour
Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set
aside to cool.
Dissolve yeast in warm water with the sugar. Let stand till yeast
bubbles. Stir into the cooled liquid. Add rye flour & beat till
smooth. Add white flour a little at a time, stirring after each
addition. Add enough flour to make a stiff dough. You may need more
flour than called for above. Form the dough into a ball, cover with
a damp cloth & let rise for 15 minutes. Oil a large bowl.
Knead dough for 5 minutes until smooth. Place dough in oiled bowl,
covre & let rise till doubled in volume.
Punch down, gently knead for 1 minute & divide into two parts & place
each part into an oiled loaf pan. Cover & let rise till almost
doubled. Bake for 30 minutes at 375F.
“Sundays at Moosewood Restaurant”
Yields
1 loaf
