Sour rye bread
| Category | Breads
|
| Classification | Health |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | 2 2 pound loaves |
Ingredients
- 8 cups fresh ground whole rye flour
- 3 cups warm water
- 1/2 cup sourdough culture
Directions
Mix 7 cups flour with water and sour dough culture. Cover, let stand in a warm place overnight - 12 - 18 hours. Add remaining flour and mix well. Place in greased pans Let rise approximately 1/2 hour Bake at 350 one hour or more if needed always save 1/2 cup dough as a culture for the next time.
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