Sourdough Potato-rye Bread

NFXS18B

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.

Yields
2 servings