Sourdough Rye Bread (makes 4 loaves)
Starter: Several Weeks ahead of time, mix 1 cup dark rye flour and a little water. Put in fridge. Every couple days add a little water when it rises.
Add to Starter:
4 cups Warm Water
1 pkg. Yeast
1 cup dark rye flour
2 cups bread flour (all purpose flour)
(by end you will add 2-3 pounds bread flour)
2 Tsp. Ground Caraway Seeds
Stir above ingredients till blended well.
Put 1/2 cup Bread flour with 3 TB Salt on top of dough. Cover with Plastic and let sit for 2 hours.
Add 1/4 cup Olive Oil
and approximately 2 pounds of Bread Flour
Stir with wooden spoon with an outside/inside motion. (It’s hard to stir; use your muscles.)
When it’s all blended, put dough on floured counter and take 1/2 cup starter(s) for your next batch of bread.
Separate dough into 4 pieces. Weigh so they are each 1 1/2 pound loaves.
Wait 10 minutes; knead/roll.
Wait 10 minutes; knead again.
Wait 10 minutes knead into loaves.
Place 2 loaves on each pan. Each pan has wax paper and a sprinkle of cornmeal.
Cover with plastic; let rise for 2 hours.
Brush tops of loaves with water twice in 5 minutes. Poke top of loaves with holes about 1 1/2 inches apart.
Bake at 400 degrees for 40 minutes. (in Convection Oven; both pans can go in; switch racks halfway through baking.) For Standard Oven, only bake 2 loaves at a time. Keep other two loaves in cool spot in house so they don’t rise much.)
