RUSTIC RYE SOURDOUGH BREAD WITH STARTER CULTURE

INSTRUCTIONS

1. 1

   Dissolve the sourdough starter in lukewarm water that feels warm to the touch, but not hot.

2. 2

   Add the salt and stir well

3. 3

   Mix in the rye flour, then add wheat flour gradually until the dough is soft and thick but not runny; it should not be stiff

4. 4

   Let the dough rest for about 1 hour

5. 5

   Mix the dough again thoroughly

6. 6

   Remove a small portion of the dough and save it as sourdough starter for the next loaf

7. 7

   Add the vegetable oil and, if using, the sugar, then mix again

8. 8

   Grease a loaf pan or baking form with vegetable oil; if using a regular metal pan, dust the bottom lightly with flour; if using a silicone pan, this is not necessary

9. 9

   Transfer the dough to the prepared pan and cover with a kitchen towel

10. 10

    Let the dough rise until it has doubled in size, preferably 2.5 to 3 times its original volume; this can take about 2-8 hours, depending on temperature and effectiveness of your starter culture

11. 11

    Bake at 375 F for 1 hour 10 minutes

12. 12

    Remove the bread from the oven, cover it with a towel, and let it rest for about 30 minutes before slicing

NOTES

For this bread, you need a starter culture. This is a texture-based traditional bread recipe, so the exact amount of wheat flour depends on the dough. The key texture is soft, thick, and spoonable, but not runny. Rise time varies widely with temperature. If using sugar, it may help increase loaf volume slightly. Prep time does not include the full 2-8 hour rise.