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 batter for about 5 min in same direction.
Cover let stand 1/2 – 2 hours then sprinkle with 1 tbsp salt
Mix in (1 cup at a tim e) 4-5 cups white flour , knead till slightly elastic
Place in large oiled bowl, turn to coat and cover with plastic wrap.
Let rise till double overnight (8-12 hours).
The next day, punch down, form one loaf, let rise till almost double 30-45 minutes
Preheat oven 400 degrees, slash loaf diagonaly with knife
Mist bread with spray bottle, bake 10 minutes, mist again.for a nice crust.
Lower heat to 375 bake 25-35 minutes.
Rub with a little margarine while still hot.
source jewish cuisine
