Sour Rye Bread

• 1/2 c. Sour Bread Starter
• 2 c. warm water
• 3 1/2 c. rye flour
• 1 pkg. active dry yeast
• 1/4 c. warm water
• 2 tsp. salt
• 3 to 3 1/2 c. sifted white flour

1. Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.
2. Blend in 1 cup of rye flour and stir well.
3. Cover lightly and let stand in a warm place (about 85u0b0) for 20 to 40 hours, depending on sourness.
4. Dissolve the yeast in 1/4 cup warm water, then stir into the soured mixture. Add salt and very gradually beat in the remaining rye flour.
5. Add the white flour, a little at a time, beating well after each addition.
6. When stiff dough is formed, let it rest in the bowl for about 10 to 15 minutes, then turn the dough out on a lightly floured board and knead until smooth.
7. Place the dough in a lightly greased bowl, turning to grease the top.
8. Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
9. Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.
10. Store in covered container in the refrigerator for next baking.
11. Grease and flour pan; let rise again (very little) and bake at 375u0b0 for 1 hour.

sour bread, water, rye flour, active dry yeast, warm water, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522918 (may not work)