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1
Preheat the oven to 400 F. degrees.
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2
Proof the yeast in the lukewarm water with the sugar.
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3
Add the sourdough starter to the yeast sponge.
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4
Melt the lard, pour the milk over it and let stand until lukewarm.
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5
Then add to the yeast mixture.
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6
Measure in the salt, caraway seeds and the coarse rye flour.
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7
Then add the whole wheat flour.
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8
Place the dough on a lightly floured work surface and knead until smooth and elastic; then place in a large buttered bowl, cover with a towel and let stand in a warm place to rise for about 1 1/2 hours or until doubled in bulk.
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9
Take the dough out onto your work surface and punch it down a couple of times; divide into 2 equal pieces, and knead these for a couple of minutes.
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10
Then place into 2 small (8 inches by 4 inches) buttered loaf pans, cover with a towel and let rise until doubled in size, about 30 to 45 minutes.
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11
Bake in the oven until the tops are brown and the loaves sound hollow when tapped with your finger, about 35 to 40 minutes.
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12
Cool on a rack.
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13
Can be frozen.
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14
SOURDOUGH STARTER: or any one that is your favourite.
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15
2 cups warm water 3 cups flour 2 tsp.
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16
salt 2 tsp.
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17
sugar 1 envelope yeast 1 1/2 cups grated, raw potatoes Mix the warm water with the flour, salt, sugar, yeast and grated potatoes and blend well.
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18
Pour into a fairly large container made of glass or, better still, an earthenware bowl.
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19
Do not use plastic or metal.
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20
Put the bowl in a warm place for 24 hours, uncovered.
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21
Then stir down well, cover with a sheet of plastic and let stand in a warm place for 3 to 4 more days.
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22
Stir a couple of times each day.
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23
The starter should now look a bit foamy and start to smell.
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24
Pour it into a glass jar with a lid and store in the refrigerator.
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25
You can begin to use the starter when a layer of clear liquid appears on top.
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26
The night before you want to bake, take the starter out of the refrigerator, pour it into a bowl (not plastic or metal) and stir in 1 1/2 cups flour and 1 1/2 cups cold water.
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27
Stir until well blended and smooth, cover with a piece of plastic and set in a warm place overnight.
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28
The next morning stir the starter again and pour off 2 cups into your glass jar.
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29
Put this back into the refrigerator for next time.
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30
The remaining 2 cups of starter are what you will use for your immediate baking.
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31
Breads of the World Mariana Honig
