Rye BreadThe making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.

Ingredients:YEAST MIXTURE 1/2ouncedry yeast 1/2cup lukewarmwater 2tablespoonssugar 1/2cupflour 4 1/2cups rye flour, sifted 4-6tablespoons lukewarmwater 3cupswhite flour, sifted 1 1/2tablespoonssalt 1 1/2cups lukewarmwater 1tablespoonhoney 1 egg white, beaten

Nutrition Facts

Serving Size 1 loaves774g (Recipe makes 2 loaves)

Calories 1719

Calories from Fat 59(3%)

Amount Per Serving%DV

Total Fat 6.6g10%

Saturated Fat 0.8g4%

Monounsaturated Fat 0.9g

Polyunsaturated Fat 2.7g

Trans Fat 0.0g

Cholesterol 0mg0%

Sodium 5280mg220%

Potassium 1190mg34%

Total Carbohydrate 368.9g122%

Dietary Fiber 40.9g163%

Sugars 24.3g

Protein 48.7g97%

Directions:Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 qt. saucepan. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen, it will be sour and fermented when you uncover it.Add 2 to 3 Tbs. of water and 1/4 cup of rye flour, stir until smooth. Cover pan and let stand another 24 hours.Prepare yeast mixture: Dissolve the yeast in water, stir in sugar and flour until smooth. Cover and let rise until bubbly and doubled in volume.Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl. Add sourdough & yeast mixture and work into stiff dough.Add 1 1/2 cups water& honey. Turn out onto board & knead thoroughly. Cover & let rise about 1/2 hour. Punch down and knead into smooth ball. Cut in half and knead each half into a smooth round loaf. Set on greased baking sheet and let rise until doubled. Brush with beaten egg white and bake at 350 F for about 1 hour.

Readers Notes: But it also brought back so many memories of days spend at grandmothers farm. The baking aroma alone is worth the effort. I have already started a second batch, since this will be a staple at my house; however, I will add osme caraway seeds with this batch. I doubled the starter batch and will refrigerate some, just to see if I can eliminate the 2 day waiting period. From:Renate on Feb 24, 2003.

This is very good. Old fashion flavor. From:Paula in California on Mar 26, 2002.

This recipe makes a bread that tastes like rye should taste like and has the proper texture. I have made ryes before and have never been happy with the taste or texture. I cut the recipe in half as I can only use one loaf at a time. I added a tablespoon of caraway seeds. I also added a tablespoon of vital wheat gluten. I did not use the egg white but the crust came out just fine. I baked it for 55 minutes on a baking stone and parchment paper. An instant read thermometer registered 210 f which appears to be just right for this bread. The recipe doesn't state what kind of white flour to use; I used bread flour. This recipe is a keeper; I will be making it often. From:Riverside Len on Oct 16, 2008.

This bread was excellent. I made two loaves, and they were delicious. I also made 32 little round breads for snacks with the same recipe, and they came out of the oven perfectly! I also added boiling water in the oven to get some steam and help to get a soft crust. Thanks so much for posting! It was the best rye bread! From:teresaspindel on Mar 25, 2004.