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1
DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour.
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2
Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs.
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3
DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins.
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4
Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture.
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5
Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy.
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6
Add to starter mixture with salt, butter and spices.
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7
Beating constantly, add rye meal, rye flour and white flour.
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8
Dough will be sticky and heavy.
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9
Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins.
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10
If dough is still sticky after 5 minutes lightly oil board and hands and finish kneading.
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11
Dough will be slightly sticky to hands but should not stick to board.
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12
Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk.
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13
Punch down and turn out onto floured board; knead for 20 turns.
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14
Cover with towel and let rest 5 to 10 minutes.
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15
Divide into 2 equal portions and form each into a long loaf.
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16
Place side by side on large greased baking sheet.
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17
With sharp razor, cut 3 slashes from end to end 1/2 in deep.
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18
Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds.
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19
Let rise, uncovered, in warm place 45 minutes or until almost double in size.
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20
Bake in oven preheated to 400 20 minutes reduce heat to 375 and bake 30 minutes longer or until bread tests done.
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21
to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark.
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22
Transfer to wire rack and cool.
