Wheat-Rye Bread

Ingredients

• 1 yeast cake
• 2 cups lukewarm water
• 1 tablespoon sugar
• 2 tablespoons wheat flour
• 1/4 teaspoon salt
• 1/2 cup boiled mashed potatoes
• For sponge: 2 cups rye flour, slightly warmed
• For sponge: 1 teaspoon salt
• For sponge: 1 tablespoon sugar
• For sponge: The prepared yeast
• For dough: The prepared sponge
• For dough: 2 teaspoons salt
• For dough: 1 cup rye flour
• For dough: 3 cups wheat flour

Instructions

1. Yeast: Dissolve yeast in one cup of warm water. Add remaining ingredients to the other cup of water. Combine mixtures and beat well. Let rise over night.
2. Sponge: Add flour, salt, and sugar to the yeast, and beat until smooth. Put in a warm place and let rise again until double in bulk. The time will be less than three hours.
3. Dough: Add salt and rye flour to the sponge. Add wheat flour to make a dough as soft as can be handled. Turn out on to a lightly floured board and add the remaining flour gradually, kneading thoroughly after each addition.
4. Let rise until double in bulk. Knead down, mold into two loaves, place on a baking sheet, and let rise again until double in bulk. Bake in a moderately hot oven for 1 hour at 380 degrees. A tablespoon of molasses may be added to the dough if the flavor is desired.