Rye Bread with Sour Dough and Yeast

Ingredients

• 2 pails (8 cups) water
• 2 ounces yeast
• 3 pounds sour dough
• 1 pound coarse sea salt (formerly 'bay salt')
• 1 ounce caraway seed

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. In a large bowl, combine 1 pail (4 cups) of water, yeast, and sour dough to set a sponge.

2. When the sponge begins to drop, add the remaining pail (4 cups) of water with the dissolved salt and caraway seed.

3. Mix to form a rather firm dough, as rye dough tends to lose some tightness.

4. Knead the dough well and let it rise slightly.

5. Scale and mold the dough into loaves.

6. Bake in a preheated oven at 400°F (200°C) until golden brown.