Yeast, active dry
Rye flour, dark (3)
IF this is your first batch, you will have to follow these
instructions and times. If you have kept sour starter from a previous
batch you can significantly cut the time for the first step.
- In a bowl mix 2 c Rye Flour into 4 c Water to make a
thin slurry. If you have some Starter add it here. Sprinkle a
little Rye Flour over it and leave the bowl uncovered in a warm
place for at least 24 hours. If you used starter you can cover the
bowl loosely and let it sit for 12 hours or so. Note: the "warm place"
should not exceed 80°F / 27°C or you risk the wrong culture
and bitter starter. See Note-5.
- The second day stir in 2 c more Rye Flour, cover very
loosely and set aside for another 24 hours. Warning:
soon after mixing the slurry will bubble strongly and may overflow
your bowl if you don't watch it. By the end of the second day the
slurry should be quite sour, which is when you should scoop out a
quarter cup or so for future starter (see Note-5).
- Knead in the Bread Flour and Salt. Then start kneading
in the rest of the Rye Flour, but don't exceed the 7 cups called
for. If you think the dough really needs more flour, add a bit more
bread flour. Knead well for about 30 minutes. See Note-4 for the
- With wet hands shape the Dough into a ball, put it in a large
bowl, cover very loosely and set in a warm place (80°F to 85°F
- about 28°C) and let rise until doubled in volume, about 1 hour.
- Grease your baking sheet well and sprinkle it with pumpernickel
meal or some other meal - or you'll need a hammer and chisel to get the
finished bread off it.
- With wet hands divide the dough into two equal parts and form two
round loaves on the baking sheet. Let rise until about doubled in
- Preheat Oven to 425°F/220°C.
- Bake for 40 to 60 minutes (depending on thickness) at
425°F/220°C, Pull it when it is getting nicely browned on the
top and sounds hollow when tapped.
- Set out on a cooling rack to cool, covered with a thick towel or
foil so the crust softens.
- When completely cooled, loaves can be loosely bagged in plastic and
will keep for a few days.