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“The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.”
READY IN:
49hrs
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

  • Yeast mixture
  • 12 ounce dry yeast
  • 12 cup lukewarm water
  • 2 tablespoons sugar
  • 12 cup flour
  • 4 12 cups rye flour, sifted
  • 4 -6 tablespoons lukewarm water
  • 3 cups white flour, sifted
  • 1 12 tablespoons salt
  • 1 12 cups lukewarm water
  • 1 tablespoon honey
  • 1 egg white, beaten

Directions

  1. Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
  2. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
  3. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
  4. Cover pan and let stand another 24 hours.
  5. Prepare yeast mixture: Dissolve the yeast in water.
  6. Stir in sugar and flour until smooth.
  7. Cover and let rise until bubbly and doubled in volume.
  8. Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
  9. Add sourdough & yeast mixture and work into a stiff dough.
  10. Add 1 1/2 cups water & honey.
  11. Turn out onto board & knead thoroughly.
  12. Cover & let raise about 1/2 hour.
  13. Punch down and knead into smooth ball.
  14. Cut in half and knead each half into a smooth round loaf.
  15. Set on greased baking sheet and let raise until doubled.
  16. Brush with beaten egg white and bake at 350º F for about 1 hour.

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