Slow Rise Bread ingredients:
1 tsp sugar,
1/2 tsp yeast (only),
3 cups lukewarm water.
Stir above till dissolved then add :
1 cup rye flour,
3 cups white flour.
Stir the batter for about 5 minutes in the same direction.
Cover let stand 1/2 – 2 hours then sprinkle with 1 tbsp salt
Mix in (1 cup at a time) 4-5 cups white flour, knead until slightly elastic
Place in a large oiled bowl, turn to coat and cover with plastic wrap.
Flight rise till double overnight (8-12 hours).
The next day, punch down, form one loaf, let rise until almost double 30-45 minutes
Preheat the oven to 400 degrees, slash the loaf diagonally with a knife
Mist bread with spray bottle, bake 10 minutes, mist again. for a nice crust.
Lower heat to 375 and bake for 25-35 minutes.
Rub with a little margarine while still hot.
source jewish cuisine
