---------- Recipe via Meal-Master (tm) v8.00 (BB)
  
       Title: Ruisleipa (sour rye bread)
  Categories: Breads, Finnish, Sourdough
       Yield: 2 loafs
  
     1/2 c  Sour bread starter
       2 c  Warm water of potato water
   3 1/2 c  Rye flour
       1 pk Active dry yeast
       2 t  Salt
   3 1/2 c  Sifted white flour
  
   In large mixing bowl mix sour bread starter and 2 cups
   warm or potato water.  Blend in 1 cup rye flour. Cover
   lightly and let stand in a warm place for about 20 to
   40 hours, depending on degree of sourness desired.
   
   Disolve yeast in 1/4 cup warm water, then stir into
   the soured mixture. Add the salt and very gradually
   beat in the remaining rye flour.  Add the white flour
   a little at a time beating well after each addition.
   When a stiff dough is formed, let it rest for 10 to 15
   minutes.  Turn onto floured board and knead until
   smooth.   Place dough into slightly greased bowl
   turning to grease the top.Cover and let rise until
   doubled in bulk. Divide into two parts.  1/2 cup of
   the dough may be reserved for your next baking.  Keep
   reserved dough in refridgerator in covered container.
   
   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.  Cover and let rise
   until almost doubled, about 30 minutes.
   
   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.  With your
   fingers make  a hole in the center about 2 in
   diameter. dust the top lightly with rye flour.  Place
   the rolls on a lightly greased baking sheet.  Prick
   all over the top with a fork.  Cover and let rise
   until about double in bulk, abouth 30 minutes.
   
   Bake in a 375 preheated oven for 45 minutes or until
   the loaves are lightly browned.
   
   Sour bread starter.
   
   About 2 days before making sour rye bread mix 1/2 cup
   milk with 1/2 cup rye flour.  Milk must be at room
   temperature.  Let stand uncovered in a warm place
   until the mixture begins to bubble and has a
   pleasantly sour odor.  You may refridgerate at this
   point or use the entire amount immediately in a bread
   dough.