100% Rye Bread

Name: 100% Rye Bread
Ingredients: Sponge; 1 cup sourdough starter (liquid starter made with equal volumes of rye flour and water-250g); 4 cups whole grain rye flour or 523 g whole grain rye flour; 3 cups lukewarm water or 684 g lukewarm water; Final dough; 6 tablespoons sugar or 75 g sugar; 2 tablespoons table salt or 18 g table salt; 3 tablespoons molasses or 42 g molasses; 2 tablespoons caraway seeds or 12 g caraway seeds; 4 cups whole grain rye flour or 523 g whole grain rye flour

10 ingredients

1 steps

Ingredients

Sponge
1 cup sourdough starter (liquid starter made with equal volumes of rye flour and water-250g)
4 cups whole grain rye flour or 523 g whole grain rye flour
3 cups lukewarm water or 684 g lukewarm water
Final dough
6 tablespoons sugar or 75 g sugar
2 tablespoons table salt or 18 g table salt
3 tablespoons molasses or 42 g molasses
2 tablespoons caraway seeds or 12 g caraway seeds
4 cups whole grain rye flour or 523 g whole grain rye flour

Directions

1

["Refresh a portion of your sourdough starter using equal parts rye flour and water. This will give you a rye starter that you can maintain like your other starter if you wish.", "This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.", "Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour. Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume. I use a clear, straight sided container to know when the fermentation is complete.", "After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway. Add the rye flour a portion at a time until all is well mixed. Cover and let rest for 20 minutes.", "Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.", "Divide the dough in half and form two balls of dough.", "Spray two 8\" x 4\"" bread pans (standard loaf pans) with oil and line with parchment paper. I spray the parchment paper as well.""