4 : lb Boneless chuck roast
1 : lg White onion, thin sliced
1 : Sweet Bell pepper,
-thinly : -thinly sliced *
1 : cn Beef broth (not condensed)
1 : Flank steak or London broil
- : - (2-pound)
1 : Bay leaf
1 : sm Onion
1 : Tomato, whole, ripe
1 : Celery rib
1 : tb Salt
0: In large mixing bowl mix sour bread starter and 2 cups warm or potato water
1: Blend in 1 cup rye flour
2: Cover lightly and let stand in a warm place for about 20 to 40 hours, depending on degree of sourness desired
3: Disolve yeast in 1/4 cup warm water, then stir into the soured mixture
4: Add the salt and very gradually beat in the remaining rye flour
5: Add the white flour a little at a time beating well after each addition
6: When a stiff dough is formed, let it rest for 10 to 15 minutes
7: Turn onto floured board and knead until smooth
8: Place dough into slightly greased bowl turning to grease the top
9: Cover and let rise until doubled in bulk
10: Divide into two parts
11: 1/2 cup of the dough may be reserved for your next baking
12: Keep reserved dough in refridgerator in covered container
13: To make Eastern-Finnish style loaves, shape each of the two pieces of dough in to a ball and place on a lightly greased baking sheet
14: Cover and let rise until almost doubled, about 30 minutes
15: To make Western_Finnish style flat loaves, shape the dough into two balls and flatten the by patting to about 1" thick, keeping the shape round
16: With your fingers make a hole in the center about 2" in diameter
17: dust the top lightly with rye flour
18: Place the rolls on a lightly greased baking sheet
19: Prick all over the top with a fork
20: Cover and let rise until about double in bulk, abouth 30 minutes
21: Bake in a 375 preheated oven for 45 minutes or until the loaves are lightly browned
22: Sour bread starter
23: About 2 days before making sour rye bread mix 1/2 cup milk with 1/2 cup rye flour
24: Milk must be at room temperature
25: Let stand uncovered in a warm place until the mixture begins to bubble and has a pleasantly sour odor
26: You may refridgerate at this point or use the entire amount immediately in a bread dough
27: ~- From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini