Sour Rye Bread - cooking recipe

Ingredients

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

Preparation

Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.
Blend in 1 cup of rye flour and stir well.
Cover lightly and let stand in a warm place (about 85\u00b0) for 20 to 40 hours, depending on sourness.
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.
Add the white flour, a little at a time, beating well after each addition.
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.
Place the dough in a lightly greased bowl, turning to grease the top.
Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.
Store in covered container in the refrigerator for next baking.
Grease and flour pan; let rise again (very little) and bake at 375\u00b0 for 1 hour.