Sour Rye Bread

1. 1

   Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.

2. 2

   Blend in 1 cup of rye flour and stir well.

3. 3

   Cover lightly and let stand in a warm place (about 85u00b0) for 20 to 40 hours, depending on sourness.

4. 4

   Dissolve the yeast in 1/4 cup warm water, then stir into the soured mixture. Add salt and very gradually beat in the remaining rye flour.

5. 5

   Add the white flour, a little at a time, beating well after each addition.

6. 6

   When stiff dough is formed, let it rest in the bowl for about 10 to 15 minutes, then turn the dough out on a lightly floured board and knead until smooth.

7. 7

   Place the dough in a lightly greased bowl, turning to grease the top.

8. 8

   Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

9. 9

   Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.

10. 10

    Store in covered container in the refrigerator for next baking.

11. 11

    Grease and flour pan; let rise again (very little) and bake at 375u00b0 for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.