sour light rye
ole dan

the bread:
2
1
2
2
2
 c
c
T
T
t
 sour rye starter
warm water
yeast
honey
[salt]
 mix and let stand in warm place




1
4
1/4

 c
c
c

 wholewheat flour
white flour
seeds (caraway, dill,
or fennel)
 mix with above, knead and let rise



  • knead again, divide into loaves, and put into 3 loaf pans whose bottoms are sprinkled with cornmeal
  • cover pans with matching pans and let rise for c. an hour
  • bake c. 20 min at 400 deg F and 30 min at 350 deg F
starter replenishment:
1 1/2
1 1/2
 c
c
 rye flour
warm water
 mix into starter