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Print this Recipe    Whole Rye Bread

2 - 8 by 4" loaves

2 cups rye sourdough starter
3 cups spring water (70-75F)
6 cups rye Flour preferably medium ground
1 Tbsp fine sea salt

Measure ingredients. Combine starter and water in 6 qt bowl. Break
up the starter with a wooden spoon and stir until it loosens and
the mixture is slightly frothy. Gradually add (2 cups) of the flour,
stir until well combined. Add salt and remaining flour and stir
until batter is thick and pasty. This is very wet dough, like thick
batter.

Take the dough's temperature: it should be 78F. Cover with a clean
damp towel or plastic wrap and put in a moderately warm (74-80F)
draft free place. The dough batter will only increase in volume
about one-third and will feel wet and spongy when pressed lightly
with your finger. (5-6 HRS)

Generously grease two 8 x 4 x 2 1/2" bread pans with vegetable
shortening and dust with rye flour. Turn the dough into the pan
and level the top using a wet metal thin blade spatula.

Cover with clean damp towel or plastic wrap and place in a warm
moderately (74-80F) draft-free place to rise again. The batter will
not double in volume, but increase by only about one-quarter. (2
- 3 hrs)

Preheat the oven and homemade hearth or baking stone in the enter
rack of the oven to 300F. Bake until the loaves have shrunk from
the sides of the pan, the tops are dark brown, and a toothpick
inserted in the center comes out clean, 2 1/2 - 3 hrs. Remove loaves
from pans and hold them upside down. Tap bottoms firmly with your
finger. If it sounds hollow, cool loaves on a wire rack. If it
doesn't sound hollow, bake 15 minutes longer. Cool for 10 minutes,
then remove from the pans to cool completely on wire racks. Let
bread rest for 12 hours before using.

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