Sour Rye Bread

Directions

1. 1
   Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.
2. 2
   Blend in 1 cup of rye flour and stir well.
3. 3
   Cover lightly and let stand in a warm place (about 85°) for 20 to 40 hours, depending on sourness.
4. 4
   Dissolve the yeast in 1/4 cup warm water, then stir into the soured mixture. Add salt and very gradually beat in the remaining rye flour.
5. 5
   Add the white flour, a little at a time, beating well after each addition.
6. 6
   When stiff dough is formed, let it rest in the bowl for about 10 to 15 minutes, then turn the dough out on a lightly floured board and knead until smooth.
7. 7
   Place the dough in a lightly greased bowl, turning to grease the top.
8. 8
   Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
9. 9
   Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.
10. 10
    Store in covered container in the refrigerator for next baking.
11. 11
    Grease and flour pan; let rise again (very little) and bake at 375° for 1 hour.