INGREDIENTS

INSTRUCTIONS

           SOURDOUGH STARTER:
           BREAD:
1. Start sourdough starter at least 3 days before baking: Combine the
cold water, rye flour, and yeast in a bowl. Mix well; it will be
lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
refrigerate for 3 days.
2. Remove the starter from the refrigerator 2 hours before beginning
to make the bread.
3. Transfer the starter to a large bowl and add the warm water, yeast,
flours, salt, cornmeal and caraway seeds and mix until smooth, 5
minutes.
4. Divide the dough in half. Shape into 2 even rounds. Place each
round in a lightly greased bowl, cover with a clean cloth, and set
aside to rise in a warm place until doubled in size, about 1-2 hrs.
5. Place a roasting pan on the bottom of the oven and fill with hot
water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
meal.
6. Dampen your hands and reshape the bread into even round mounds.
Place the loaves on a prepared baking sheet. Bake the bread until
crusty, about 2 hours. If the water in the roasting pan runs low
during the baking, replenish it to provide the bread with steam heat.
Cool, or serve warm.
Makes 2 large loaves.
Source:  New York Cookbook, Molly O'Neill, 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

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