help converting grandma's rye bread to a slow rise
Having just read the topi [1]c about the health advantages of allowing bread to rise slowly, I want to do that with a recipe I found in Grandma's old 1942 Searchlight recipe book.
Can you help me convert this please?
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Rye Bread
1 cake yeast or 1/2 cake dry yeast
1/2 cup luke warm water
1-1/2 Tablespoons sugar
White Flour (no amount listed)
4 Cups rye flour
3 cups buttermilk
2 teaspoons salt
Soften yeast in lukewarm water. Add sugar and let stand about 20 minutes if compressed yeast is used. If dry yeast is used allow to stand 1 hour. Combine flour, buttermilk and salt. Add yeast and stir well. Set in a warm place and allow to rise until full of bubles. Gradually add enough white flour to make dough a little stiffer than for wheat bread. Turn onto lightly floured board. Knead until smooth and elastic. Form into loaves, place in well-oiled pans, and brush with melted butter or butter substitute. Cover and let rise until double in bulk. Bake in hot oven (425 F) about 1 hour. 3 loaves.
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Would I only use 1/4 tsp of active dry yeast since I want to let it go slowly?
Do I mix it as described, but let it do the last rise in the fridge over night? Or?
Should I change the instructions completely? If yes, how?
(I'd be happy to only make one (small) loaf to start with - to save my very expensive rye flour)
Advice is very welcome.