Rye Bread

1. 1

   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.

2. 2

   Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.

3. 3

   Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.

4. 4

   Cover pan and let stand another 24 hours.

5. 5

   Prepare yeast mixture: Dissolve the yeast in water.

6. 6

   Stir in sugar and flour until smooth.

7. 7

   Cover and let rise until bubbly and doubled in volume.

8. 8

   Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.

9. 9

   Add sourdough & yeast mixture and work into a stiff dough.

10. 10

    Add 1 1/2 cups water & honey.

11. 11

    Turn out onto board & knead thoroughly.

12. 12

    Cover & let raise about 1/2 hour.

13. 13

    Punch down and knead into smooth ball.

14. 14

    Cut in half and knead each half into a smooth round loaf.

15. 15

    Set on greased baking sheet and let raise until doubled.

16. 16

    Brush with beaten egg white and bake at 350u00b0 F for about 1 hour.

No additional tips available.