| 1 | Day one: in large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. |
| 2 | Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. |
| 3 | Day two: bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. |
| 4 | Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. |
| 5 | Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. |
| 6 | Add to starter mixture with salt, butter and spices. |
| 7 | Beating constantly, add rye meal, rye flour and white flour. |
| 8 | Dough will be sticky and heavy. |
| 9 | Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. |
| 10 | If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. |
| 11 | Dough will be slightly sticky to hands but should not stick to board. |
| 12 | 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. |
| 13 | Punch down and turn out onto floured board; knead for 20 turns. |
| 14 | Cover with towel and let rest 5-10 mins. |
| 15 | Divide into 2 equal portions and form each into a long loaf. |
| 16 | Place side by side on large greased baking sheet. |
| 17 | With sharp razor, cut 3 slashes from end to end ?in deep. |
| 18 | Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. |
| 19 | Let rise, uncovered, in warm place 45 mins or until almost double in size. |
| 20 | Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. |
| 21 | To give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. |
| 22 | Transfer to wire rack and cool. |
