Rye Bread

Recipe by Mirj2338
READY IN: 49hrs
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • Yeast mixture
  • 12
    ounce dry yeast
  • 12
    cup lukewarm water
  • 2
    tablespoons sugar
  • 12
    cup flour
  • 4 12
    cups rye flour, sifted
  • 4 -6
    tablespoons lukewarm water
  • 3
    cups white flour, sifted
  • 1 12
    tablespoons salt
  • 1 12
    cups lukewarm water
  • 1
    tablespoon honey
  • 1
    egg white, beaten
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DIRECTIONS

  • 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.
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