Old-Fashioned Rye Bread

This recipe uses less yeast than a traditional bread but requires an extra 12 to 24 hours of patience. You don't have to do anything special during those 12 to 24 hours, just be patient. If you can handle that, then you can handle this rye bread.

Old-Fashioned Rye Bread
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
3/4 tsp. yeast
3/4 cup water, between 105ºF and 115ºF

Make sponge by combining the above ingredients together in a warm non-reactive bowl. Cover, and let stand 12 to 24 hours until the sponge is bubbly and has a sweet and lightly sour aroma.

1/2 cup water, between 105ºF and 115ºF
1 1/2 cups bread flour
1/4 cup stone-ground rye flour
2 tsp. salt

To finish the dough, stir the sponge, and the remaining ingredients listed above. Knead the dough until smooth and springy. Cover, and let rise until doubled, about 1 hour.

Punch down the dough, and shape into two round loaves. Cover, and let rise until doubled, about 45 minutes. Preheat the oven to 375ºF. Slash the loaves with a sharp knife, and brush with water. Bake 30 to 35 minutes until the loaves are golden brown and crusty. Remove from pan, and cool completely on a wire rack.