---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Sourdough Potato-Rye Bread
  Categories: Breads, Beef
       Yield: 2 servings
  
            NFXS18B                       
 
 ----------------------------------DAY ONE----------------------------------
       1 c  Sd starter room temp                1 c  Potato water room temp
     1/4 c  Molasses                            2 c  Whole-wheat flour
 
 ----------------------------------DAY TWO----------------------------------
       1 c  Beef broth                        1/2 ts Ground mace
     1/4 c  Yellow cornmeal                   1/2 c  Rye meal (see note)
       1 c  Riced potatoes                    1/2 ts Nutmeg
       1 tb Yeast                               2 c  Rye flour
     1/4 c  Lukewarm potato wate                2 c  White flour
       1 tb Salt                                     Egg white wash
       4 tb Butter, melted                           Poppy seeds
  
   DAY ONE: In large warmed bowl, combine starter, molasses, potato water and
   whole-wheat flour. Stir well, cover with plastic and a heavy towel and let
   rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to
   boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from
   heat, stir in potatoes and cool to lukwarm; add to starter mixture.
   Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until
   foamy. Add to starter mixture with salt, butter and spices. Beating
   constantly, add rye meal, rye flour and white flour. Dough will be sticky
   and heavy. Turn out onto floured board and, adding additional flour as
   needed to prevent sticking, knead 8 mins. If dough is still sticky after 5
   mins, lightlyoil board and hands and finish kneading. Dough will be
   slightly sticky to hands but should not stick to board. 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. Punch down and turn
   out onto floured board; knead for 20 turns. Cover with towel and let rest
   5-10 mins. Divide into 2 equal portions and form each into a long loaf.
   Place side by side on large greased baking sheet. With sharp razor, cut 3
   slashes from end to end 1/2 in deep. Brush evenly with egg white wash,
   being carful not to spill onto baking sheet, and sprinkle generously with
   poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost
   double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375
   and bake 30 mins longer or until bread tests done. to give top a shiny dark
   look, place under broiler and, being carful of scorching, broil until dark.
   Transfer to wire rack and cool.
  
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