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Prep Time: 2880 Minutes Cook Time: 60 Minutes |
Ready In: 2940 Minutes Servings: 5 |
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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. Ingredients:
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:
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. 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. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
4. Cover pan and let stand another 24 hours.
5. Prepare yeast mixture: Dissolve the yeast in water.
6. Stir in sugar and flour until smooth.
7. Cover and let rise until bubbly and doubled in volume.
8. Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
9. Add sourdough & yeast mixture and work into a stiff dough.
10. Add 1 1/2 cups water & honey.
11. Turn out onto board & knead thoroughly.
12. Cover & let raise about 1/2 hour.
13. Punch down and knead into smooth ball.
14. Cut in half and knead each half into a smooth round loaf.
15. Set on greased baking sheet and let raise until doubled.
16. Brush with beaten egg white and bake at 350ยบ F for about 1 hour.
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