-
1
To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix 2/3 cup rye flour with 1/2 cup water, along with the tiniest pinch of instant yeast less than 1/16 teaspoon.
-
2
Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast).
-
3
Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter.
-
4
(From now on, keep it in the refrigerator; you dont need to proceed with the recipe for a day or two if you dont want to.
-
5
Before making the dough, take a ladleful 1/2 to 3/4 cup of the starter and put it in a container; stir in 1/2 cup rye flour and a scant 1/2 cup water, mix well, cover and refrigerate for future use.
-
6
This starter will keep for a couple of weeks.
-
7
If you dont use it during that time and you wish to keep it alive, add 1/2 cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.)
-
8
To make the dough: Combine the remaining starter in a big bowl with the rye flour, the whole-wheat or white flour and 2 1/4 cups water.
-
9
Mix well, cover with plastic wrap and let sit overnight, up to 12 hours.
-
10
The next morning, the dough should be bubbly and lovely.
-
11
Add the salt, the cracked rye and 1 cup water it will be more of a thick batter than a dough and should be pretty much pourable.
-
12
Pour and scrape it into two 8-by-4-inch nonstick loaf pans.
-
13
The batter should come to within an inch of the top, no higher.
-
14
Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually.
-
15
Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200.
-
16
This will take about 1 1/2 hours or a little longer.
-
17
Remove loaves from the pans and cool on a rack.
-
18
Wrap in plastic and let sit for a day before slicing, if you can manage that; the texture is definitely better the next day.
