Rye Bread
- Wheat flour
- 1/4 cup homemade yeast (see Homemade Yeast recipe)
- 3 1/2 lbs rye flour
- 1/2 Tbsp salt
- 1/2 tsp baking soda
To a quart of lukewarm water, stir as much wheat flour as will make a smooth batter. Stir into it the homemade yeast. Set it in a warm location to rise up. This is called setting a sponge. Let it be mixed in a bowl which can contain twice the quantity. When you awake the next day, place the rye flour into a bowl or tray, make a hollow in the center and pour in the sponge. Add salt and baking soda, dissolved in a little water. Make the mixture into a smooth dough with as much lukewarm water as may be necessary. Knead it well, cover and let it set in a warm location for 3 hours. Knead it again and make it into 2 or 3 loaves. Bake in a quick oven at 400 degrees F for approximately an hour, if made in 2 loaves, or less if the loaves are smaller.
Submitted by Jun 11, 2009
10 min
240 min
250 min