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Sour Dough (Sauerteig)
1/2 pt. warm water
Mix the ingredients and leave to ferment in a open bowl for 5 days, Stir daily. The starter is then ready for use. For further use it can be kept covered in the refrigerator or alternatively 1 3/4 oz. of the uncooked sour-dough bread mixture can be kept for the next loaf.
Rye Bread (Roggenbrot)
3 lb 10 oz. wholemeal rye flour
2nd day, in the morning Dissolve yeast and sugar in 4 tablespoons lukewarm water.
Leave to rise for 30 minutes. Mix the rest of the flour with the salt. Add risen yeast, flour, caraway seeds and oil to the started dough.
Beat well until dough comes away from the bowl. Knead for 10 minutes.
Add a little more flour if dough is too wet. Cover with a cloth and leave to rise in a warm place for 3-4 hours.
Form into loaves and put into greased bread tins. Leave covered with a cloth in a warm place for 2-4 hrs.
Place in pre-heated oven, (425 degrees F) oven and bake for 20 minutes. Brush with water . Reduce heat to (375) degrees and bake for 60 minutes. Brush with water again. Return to the oven for another 5 minutes.
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Last updated May 3, 2009