1 1/2 liters (quarts) skim milk 50 g ( 1 3/4 oz.) fresh yeast 1 Tbs. salt 1 1/2 kg (3 pounds, about 3 liters, 7 cups) rye flour 1 kg (2 1/4 pounds, about 1 3/4 liters, 7 cups) flour butter
Instructions
1) Heat the milk to lukewarm and stir in the yeast.
2) Add salt and flour to make a firm dough. Knead until smooth. Form into a ball, sprinkle with flour and place in a bowl. Cover with plastic and a cloth and let rise in a warm place.
3) Knead dough thoroughly. Divide it into thirds. Knead and form each into a loaf. Place in a greased oven tray. Grease the sides of each loaf so that they will pull apart easily.
4) Let rise in a warm place 45 minutes.
Preheat the oven to 200 C (400 F).
5) Brush the loaves with water. Prick the tops with a fork. Bake on the lowest oven shelf 1 hour. 3 loaves.
6) Note: Save some of the flour for shaping. It might be necessary to add a little more milk if the dough is too stiff.
