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Rye Bread III (P, TNT)
Source: "Better than Store-Bought"
Yield: 2 very large loaves

Rye Sourdough Starter:
1 tablespoon dry yeast
3 cups tepid water, divided
3-1/2 cups rye flour, divided
1 small onion, peeled and halved

1-1/2 cups warm water(110°F)
2-1/4 teaspoons yeast
1/2 teaspoon sugar
4 teaspoons kosher salt
3 cups Rye Sourdough Starter, measured after stirring down
2 cups high gluten flour
3-1/2 cups all-purpose flour
1 egg white, beaten with 2 tablespoons water, for glaze
2 teaspoons caraway seeds for topping and more for inside if desired

Make Rye Sourdough Starter:
48 hours before beginning rye bread, make this starter.

Mix 1 tablespoon dry yeast in 2 cups of tepid water. Beat in 2 cups of rye flour. Add a small onion, peeled and halved. Cover the bowl with plastic wrap. Let stand at room temperature for 24 hours.

Remove onion. Beat in 1 cup tepid water and 1-1/2 cups rye flour. Cover and let stand for 24 hours longer.

This can be used immediately or refrigerated for 24 hours.

This preparation makes about 4 cups of starter (a bit more than required for the bread).

Make the Bread:
The following directions are for hand kneading. If you have a heavy duty food processor, put all dough ingredients in work bowl after you have made the yeast starter. Add starter and combine. Dough will be fairly sticky. Don't use a food processor unless it is quite durable; this is a very heavy dough.

Combine 1/2 cup warm water, yeast, sugar, and let stand until double, about 10 minutes.

Dissolve salt in remaining water. Mix in sourdough starter, then yeast mix. Add gluten flour and 2 cups of all-purpose flour and optional caraway seeds; make a soft dough.

Spread 1-1/2 cups flour on kneading surface and turn dough out on it. Knead, adding more flour, to make a soft dough. Do not overknead. The dough should be only slightly elastic, even a bit sticky.

Form dough into a ball, and put in an ungreased bowl. Cover with plastic, and let rise until double, about 1-1/2 hours.

Knead, cover with towel, and let rest for 15 minutes.

Divide into 2 parts. Form each into 12" loaf. Pinch seam, and place seam down on cornmeal-dusted sheet.

Cover and let rise until 3/4 proof.

Put a large pan with 2" water in oven. Preheat to 400°F. Place quarry tiles on upper shelf of oven.

Brush loaves with egg-white glaze, slash with knife. Sprinkle seeds on top.

Bake for 30 minutes on tiles.

Brush again with glaze; bake an additional 20-30 minutes.

Poster's Notes: Here's my favorite rye bread recipe; I've used it for years. Note that you have to put the starter together 48 hours before you make the bread

Posted by Nancy Berry

Nutritional Info Per Serving: N/A