Sour Dough Rye Bread Recipe

Directions:

1. SOUR DOUGH BREAD STARTER
2. 2 c. warm water
3. 1 pkg. active dry yeast
4. 2 c. all-purpose flour
5. Put all ingredients into blender container. Cover and process at blend, until smooth. Pour into a 2 quart bowl, cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with tight cover and refrigerate.
6. TO USE:
7. Stir. Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 6 hours, until it bubbles, then cover tightly and refrigerate.
8. Always add flour and water after using some of the starter.
9. To Reuse:
10. Keep an amount of 1 cup bread dough and keep in refrigerator till using.
11. Sour Dough Rye Bread 2:57 PM
12. SOUR DOUGH BREAD STARTER
13. 2 c. warm water
14. 1 pkg. active dry yeast
15. 2 c. all-purpose flour
16. Put all ingredients into blender container. Cover and process at blend, until smooth. Pour into a 2 quart bowl, cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with tight cover and refrigerate.
17. TO USE:
18. Stir. Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 6 hours, until it bubbles, then cover tightly and refrigerate.
19. Always add flour and water after using some of the starter.
20. To Reuse:
21. Keep an amount of 1 cup bread dough and keep in refrigerator till using.
22. Bread Recipe:
23. 3 1/2 cups unbleached flour
24. 2 pkgs active dry yeast
25. 2 cups warm water
26. 1/4 cup packed brown sugar
27. 2 tbsp oil
28. 1 tsp salt
29. 2 cups rye flour
30. 1 tbsp caraway seed
31. Cornmeal
32. Let yeast rise in 1/2 cup water for 10 minutes.
33. In large mixing bowl, combine 2 3/4 cups unbleached flour, the yeast water, brown sugar, oil, and salt. Beat dough on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. You can use wooden spoon for this also. Stir in rye flour, caraway seed, and as much of the remaining flour as you see consistency.
34. Turn out onto a light flour surface. Knead in enough to make a moderately stiff dough that is smooth and elastic ( 6 - 8 minutes).
35. Shape into a ball. Place in a lightly greased bow; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).
36. Punch dough down. Turn out onto lightly flour surface. Divide dough in half. Cover and let rest for 10 minutes. Shape into 2 round loaves or place in bread pans.
37. Place into two greased 8 x 4 x 2 inch loaf pans. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
38. Bake in a 375 degrees F oven for 35 - 40 minutes or till bread is brown. Remove from pans, cool. Makes 2 loaves (24 servings).
39. Variations:
40. Orange Rye Bread
41. Prepare as above, except incease brown sugar to 1/2 cup omit the caraway seed, and add 4 teaspoons finely shredded orange peel into the flour mixture.
42. Molasses Rye Bread
43. Prepare as above, except reduce water to 1 1/2 cups and substitue 1/2 cup light molasses for the brown sugar.
44. Peasant Rye Bread
45. Prepare as above, except reduce rye flour to 1 cup. Stir in 1/2 cup whole bran cereal and 1/2 cup yellow cornmeal with rye flour.