INGREDIENTS

INSTRUCTIONS

STARTER
BREAD
STARTER:  Mix water and honey in medium bowl.  Add yeast; stir to dissolve.
Let stand until foamy, 10 minutes. Add 1/2 cup rye flour and 1/2 cup bread
flour; stir to combine.  Add remaining 1/2 cup rye flour. Mix in enough
bread flour to form shaggy mass that can be worked with hands. Turn out
starter onto floured surface; knead 3 minutes, adding more bread flour if
too sticky to work. (Starter will be doughlike in texture at this point.)
Sprinkle 1 tablespoon bread flour in medium bowl. Add starter dough to
bowl.  Cover with plastic; let stand at room temperature overnight (starter
will lose its shape and spread to a thick batter).
BREAD: Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to
dissolve.  Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer
fitted with dough hook.  Add yeast mixture and remainig 2 1/2 cups warm
water; mix on low speed to blend. Add 1 cup bread flour; beat 4 minutes.
Add another 1 cup bread flour and beat 4 minutes. Add enough bread flour to
form shaggy mass; beat 4 minutes. Add salt and starter; continue mixing
until dough pulls away from sides of bowl, adding more bread flour if too
sticky to form dough, about 5 minutes.
Turn out dough onto lightly floured surface; turn to coat. Transfer dough
to large bowl.  Cvoer with kitchen towel. Let rise at room temperature 1
hour.
Generously flour 1 heavy large baking sheet and 1 heavy medium baking
sheet.  Punch dough down.  Turn out onto floured surface. Knead until
smooth, 2 minutes. Divide into 3 equal portions. Shape each into ball.
Place 2 balls on large sheet and 1 on medium sheet. Cover with kitchen
towels.  Let rise at room temperature until doubled (test by pressing 2
fingers gently into dough; if indentations remain, dough has risen
compltely), about 2 hours.
Preheat oven to 450F. Place baking pan in bottom of oven; add water to
create steam.  Using sharp knife, cut 3 diagonal slits across top of each
loaf.  Place baking sheet with 2 loaves in oven. Bake until breads are deep
brown and sound hollow when tapped on bottom, about 35 minutes. Transfer to
rack.  Place remaining loaf in oven. Bake until bread is deep brown and
souds hollow when tapped on bottom, about 35 minutes. Transfer to rack and
cool.
Bon Appetit May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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