Rye Bread - cooking recipe

Ingredients

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

Preparation

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.
Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
Cover pan and let stand another 24 hours.
Prepare yeast mixture: Dissolve the yeast in water.
Stir in sugar and flour until smooth.
Cover and let rise until bubbly and doubled in volume.
Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
Add sourdough & yeast mixture and work into a stiff dough.
Add 1 1/2 cups water & honey.
Turn out onto board & knead thoroughly.
Cover & let raise about 1/2 hour.
Punch down and knead into smooth ball.
Cut in half and knead each half into a smooth round loaf.
Set on greased baking sheet and let raise until doubled.
Brush with beaten egg white and bake at 350\u00b0 F for about 1 hour.