1.)
First, make the sourdough starter.
Crumble
yeast into bowl. Whisk in 1 qt. of
warm
water and 2 T. sugar until dissolved.
Gradually
whisk in 4 cups of flour, mix
until
lumps are gone. Cover with towel
and
let sit for 24 hrs. at room temperature.
2.)
After 24 hrs., stir well, cover and let
stand
another 24 hours. It will be a thin,
light-colored
sourdough which is then
ready
to use.
3.)
In a large bowl, stir together rye flour,
4
cups of A.P. flour, salt and sugar. Mix in
sourdough
starter using a wooden spoon,
then
stir in 2 cups of warm water. Transfer
the
dough to a heavy duty mixer to mix
the
first couple of minutes, then start
using
your hands by turning the dough
out
onto a floured surface. Knead the
dough,
adding a few tablespoons of water
at
a time if it is too stiff. Total kneading
time
should be 15 to 20 minutes to get a
smooth
dough. Place the dough in a large
bowl,
cover, and let rise until doubled, 1 to
2
hours.
4.)
When the dough has risen, scrape it
out
of the bowl and back onto a floured
surface.
Knead for about 5 minutes. This
is
important to activate the gluten. Shape
into
1 or 2 long loaves. Place on baking
sheets,
and let rise for about 1 hr, or until
your
finger leaves an impression when
you
poke the bread gently.
5.)
Preheat the oven to 425° F (220° C).
Bake
the bread for about 45 min. for 2
loaves,
1 1/2 hrs. if you made one big loaf.
Don’t
worry if the crust is dark. The bread
will
be delicious and so will the crust.
Cool
completely before cutting.
|