This is a bread to strengthen the heart.

STARTER:

1 c. buttermilk
1 tbsp. water
1 pkg. active dry yeast
1 tbsp. sugar
1 tbsp. vinegar
1 c. flour

Heat buttermilk to lukewarm stirring while heating to be sure it does not curdle. Dissolve yeast and sugar in warm water, and stir yeast and vinegar into buttermilk then beat in flour. Cover and let stand overnight - 24 hours is better (it can stand two days if you prefer and have time).

TO MAKE BREAD:

1/2 pkg. active dry yeast
1/4 c. warm water
1 1/2 tsp. salt
1 tbsp. ground caraway seed
1 c. rye flour
1/2 c. and 3 tbsp. white flour

Next morning dissolve yeast in warm water. Into the starter stir the yeast, salt, caraway seed, and rye flour. Beat and mix well. Sprinkle white flour on dough board, turn out dough, and knead until firm and elastic about 80 turns. Put dough in oiled bowl, turning to oil top. Cover with plastic and let rise double, about 45 minutes to 1 hour.

Form into 1 long loaf and lay on baking tin greased and sprinkled with corn meal. (Use a large earthenware casserole for its heaviness - if you wish.)

Let rise 15 to 20 minutes. Cut 3 light diagonal slits, brush with cold water and bake 10 minutes at 450 degrees, lower heat to 375 degrees and bake 20 minutes longer (makes 1 loaf).