Leavened Rye Bread

• 3/4 cup white flour
• 4 tablespoons warm water
• 1 1/4 teaspoons fresh yeast
• 2 3/4 cups white flour
• 1 1/2 cups rye flour whole
• 1 1/2 cups warm water
• 3/8 ounce baker's yeast fresh
• 2 teaspoons salt

1. For the sourdough, dough may be prepared the day before.
2. Place flour in a large bowl.
3. Mix yeast water in a small bowl and pour over the flour.
4. Mix until a firm dough forms.
5. Place the sourdough on a lightly floured surface and knead for 8-10 minutes.
6. Place in a lightly greased bowl, cover with plastic wrap, and let ferment in a warm area for 3 hours.
7. Place dough on lightly floured work surface and punch to remove air.
8. Place in a bowl covered with plastic wrap or in a sealed container.
9. Refrigerate dough overnight, or let it ferment three more hours and remove two hours before making the bread.
10. For the base dough, mix white and whole rye flours in a bowl and make a well in the center.
11. In a small bowl, combine water and yeast and let stand 5 minutes until liquid yeast forms.
12. Pour liquid yeast into the flour mixture, add salt and sourdough.
13. Knead well until dough is smooth and elastic.
14. Form a ball and let rise for 1 hour.
15. After that, knead well to remove air.
16. Form two round loaves and sprinkle with flour.
17. With a small, sharp knife, make four shallow cuts on bread surface, forming a cube.
18. Set both loaves on a floured baking sheet, cover, and let rise for 1 hour.
19. Preheat oven to 240u0b0C (approximately 460u0b0F).
20. Bake on the upper oven rack.
21. Spray oven with water and bake for 30 minutes until golden brown. Cool on a rack.

white flour, water, fresh yeast, white flour, water, salt

Taken from www.yummly.com/recipe/Leavened-Rye-Bread-2049577 (may not work)