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FINNISH RYE BREAD
Servings: 1 servings

sampler loaf:
2/3 cups water
1 tsp brown sugar, packed
2 tsp butter, or oil
1 tsp salt
1 1/2 cups dark rye flour
1 1/2 cups bread flour
1 tsp rapid-rise yeast, or
active dry yeast

Directions: this is the simple rye flour bread i grew up with on a farm in northern minnesota. my mother baked more than twenty loaves of it twice a week! regular loaf 1 c water 2 teaspoons packed brown sugar 1 tablespoons butter or oil 1 1/2 teaspoons salt 3/4 cup dark rye flour 2 1/4 cups bread flour 1 1/2 teaspoons rapid-rising or active dry yeast large loaf 1 1/3 c water 1 tablespoon packed brown sugar 1 1/2 tablespoons butter or oil 2 teaspoons salt 1 c dark rye flour 3 c bread flour 2 teaspoons rapid-rising or active dry yeast to mix the dough by hand heat the water until warm, between 105f and 115f pour it into a large, warmed bowl, and add the yeast. let stand 5 minutes, until the yeast begins to bubble. stir in the brown sugar, butter, salt, and rye flour. beat well. slowly add half of the bread flour, and beat until a smooth dough forms. cover, and let stand 15 minutes turn the dough out onto a very lightly floured board, and knead, adding the remaining flour as necessary, until smooth and springy, about 5 minutes. wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. cover, and let rise until doubled, about 1 hour. to mix the dough with a heavy-duty mixer heat the water until warm, between 105f and 115f pour it into the warmed mixing bowl, and add the yeast. let stand 5 minutes, until the yeast begins to bubble. add the brown sugar, butter, salt, and rye flour. beat well. slowly add half of the bread flour, and beat until a soft dough forms. cover, and let stand 15 minutes. knead the dough in the mixer with the dough book, on medium to high speed, adding the remaining flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. remove the dough hook, cover the bowl, and let the dough rise until doubled, about 1 hour. to mix the dough in the food processor place the plastic dough blade into the work bowl. heat the water until very warm, between 120f and 130f set aside. place the remaining ingredients into the work bowl. turn the processor on, and slowly pour the water through the feed tube, processing until the dough is smooth and pulls away from the sides of the bowl. if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. if the dough is not soft to the touch but is very firm, add 1 tablespoon of water at a time, and process until the dough is smooth yet soft to the touch. cover the work bowl, and let the dough rise until doubled, about 1 hour. or remove the dough to a lightly, greased bowl, cover, and let rise until doubled, about 1 hour. to mix the dough in the bread machine pour the water (at room temperature) into the pan. add the remaining ingredients, in the order listed. make an indentation in the dry ingredients and add the yeast. select dough, and press start. if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. the machine will stop when the dough is ready to shape and bake. to mix and bake the bread in the bread machine pour the water (at room temperature) into the pan. add the remaining ingredients, in the order listed. make an indentation in the dry ingredients and add the yeast. select the basic or whole wheat cycle, set the crust on medium, and press start. during the mixing cycle, if the dough is wet and sticky, add more flour 1 tablespoon at a time, until the dough is smooth yet soft to the touch. if the dough is not to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. to shape and bake in the oven lightly grease an 8- or 9-inch round cake pan or a rimless baking sheet. turn the dough out onto a lightly floured board or lightly oiled surface. punch the dough down, and shape it into a round loaf. place the loaf, with the smooth side up, into the pan. cover and let rise in a warm place until almost doubled, 45 to 60 minutes. preheat the oven to 375f bake 35 to 40 minutes, until the loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. brush the top of the loaf while it's still hot with melted butter, if desired. remove from the pan and cool on a wire rack. from reggie dwork
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Cross Cultural Evidence for the Fundamental Features of Extraversion

There has yet to be any determining evidence defines the characteristics of extraversion. The experimenters in this particular experiment have hypothesized that the facets of extraversion are somehow linked by reward sensitivity. This hypothesis was also tested against a model in which they are linked by sociability. There has been much work on this topic in the past, beginning with the works of Jung and James in the early 20th century—to the work of Watson and Clark in 1997. And even after a century of study, they are still unable to truly define the characteristics of the extraversion dimension of personality. In the many attempts to define extraversion, Watson and Clark have defined six basic facets of the personality trait. These are: venturesome, affiliation, positive affectivity, energy, ascendance, and ambition. Researchers Depue and Collins, in 1999, also offered a more succinct depiction of the characteristics of extraversion, this only having three basic parts. The first being affiliation, the enjoyment and value of close interpersonal bonds, also being warm and affectionate. The second, agency, being socially dominant, enjoying leadership roles, being assertive and exhibitionistic, and having a sense of potency in accomplishing goals. The final facet being impuslivity, but this one has been argued upon whether it should be included at all in the characteristics of extraversion at all.
Their first study was composed of 443 college students from two large universities in the Midwest. The participants were offered credit in their introductory psychology classes in return for their participation. They completed a questionnaire as part of their participation. 52% of the participants were men, and 48% were women. 94% were between the ages of 18 and 25. Only the 404 students that had complete data were used to set up the model that the experimenters formed. The second study tried to show any coincidence between the findings of American students and international ones. This study used 6,469 college students from 39 different countries. 83% were between the ages of 18-25. Only 5,842 completed data sheets were used to form an analysis.
Their results showed that the structure of extraversion can be indentified in many cultures, and also shows support for the reward sensitivity as core model. They used many other experiments on this topic as a basis of their research, and tried to justify these works with their own experimentation.

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