Rye Bread

Directions

1. 1
   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.
2. 2
   Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
3. 3
   Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
4. 4
   Cover pan and let stand another 24 hours.
5. 5
   Prepare yeast mixture: Dissolve the yeast in water.
6. 6
   Stir in sugar and flour until smooth.
7. 7
   Cover and let rise until bubbly and doubled in volume.
8. 8
   Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
9. 9
   Add sourdough & yeast mixture and work into a stiff dough.
10. 10
    Add 1 1/2 cups water & honey.
11. 11
    Turn out onto board & knead thoroughly.
12. 12
    Cover & let raise about 1/2 hour.
13. 13
    Punch down and knead into smooth ball.
14. 14
    Cut in half and knead each half into a smooth round loaf.
15. 15
    Set on greased baking sheet and let raise until doubled.
16. 16
    Brush with beaten egg white and bake at 350° F for about 1 hour.