Recipe by Mirj
The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.
Top Review by Renate
But it also brought back so many memories of days spend at grandmother’s farm. The baking aroma alone is worth the effort. I have already started a second batch, since this will be staple at my house; however, I will add osme caraway seeds with this batch. I doubled the starter batch and will refrigerate some, just to see if I can eliminate the 2 day waiting period.
- 1⁄2 ounce dry yeast
- 1⁄2 cup lukewarm water
- 2 tablespoons sugar
- 1⁄2 cup flour
- 4 1⁄2 cups rye flour, sifted
- 4 -6 tablespoons lukewarm water
- 3 cups white flour, sifted
- 1 1⁄2 tablespoons salt
- 1 1⁄2 cups lukewarm water
- 1 tablespoon honey
- 1 egg white, beaten
Directions See How It's Made
- Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
- Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
- Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
- Cover pan and let stand another 24 hours.
- Prepare yeast mixture: Dissolve the yeast in water.
- Stir in sugar and flour until smooth.
- Cover and let rise until bubbly and doubled in volume.
- Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
- Add sourdough & yeast mixture and work into a stiff dough.
- Add 1 1/2 cups water & honey.
- Turn out onto board & knead thoroughly.
- Cover & let raise about 1/2 hour.
- Punch down and knead into smooth ball.
- Cut in half and knead each half into a smooth round loaf.
- Set on greased baking sheet and let raise until doubled.
- Brush with beaten egg white and bake at 350º F for about 1 hour.