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
• 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 of water, yeast, and sour dough to set a sponge.

2. When the sponge begins to drop, add the remaining water with dissolved salt and caraway seed.

3. Mix to form a firm dough, then work it well and let it rise slightly.

4. Scale and mold the dough into loaves.

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