INGREDIENTS

INSTRUCTIONS

Four days ahead of breadmaking, prepare the "starter". Combine 1 package of
the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic
bowl or container. Cover tightly and let stand for 2 days at room
temperature. Then refrigerate for at least another day (see note below).
The day before preparing the dough, combine 1 cup of starter, the rye
flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let
stand overnight at room temperature. The next day stir down the dough and
add the second package of yeast, dissolved in 1/4 cup warm water, salt,
caraway seeds, poppy seeds, butter, and sugar.
Then add up to 4 cups all-purpose flour, 1 cup at a time, to make a stiff
but workable dough.  Knead for 10 to 12 minutes, then shape into a ball.
Place in a buttered bowl, turning to coat the dough with the butter. Cover
and let rise in a warm, draft-free place until doubled in bulk, about two
hours.
Punch down and divide the dough in half. Shape into two round loaves and
place on buttered baking sheets generously sprinkled with cornmeal.
Cover and let rise again until doubled in bulk, about 1 hour. Brush with
the egg wash, and bake in a preheated 375 deg F. oven for 30 minutes, or
until lightly browned and the loaves sound hollow when rapped with the
knuckles. Cool, covered with towels to prevent the crust from hardening.
NOTE: This will provide more starter than you need for this recipe. To keep
it going, replenish with equal parts of warm water and flour, let stand
again at room temperature, then refrigerate. Continue the process each time
you use some of it.
SOURCE: Beard on Bread by James A. Beard
:       A Borzoi Book published by Alfred A. Knopf, Inc.
:       ISBN 0-394-47345-0
:       October 23, 1973
Contributed by Wesley Pitts 11/13/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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