Total Calories: 5,302
Yield: 1 medium loaf
1. Place the sourdough starter, water, molasses, salt, and wheat flour in a large bowl, and mix well with a wooden spoon. Gradually add the rye flour, a little at a time, until the dough becomes too stiff to stir and begins to pull away from the sides of the bowl.
2. Turn out the dough onto a well-floured surface (with rye flour) and knead for at least 10 minutes, adding as much rye flour as necessary to make a soft, elastic dough. (This bread really profits from a long and thorough kneading.)
3. Generously oil an 8.5-x-4.5-inch glass or ceramic bread pan and sprinkle some cornmeal on the bottom. Shape the dough into a loaf, and place in the pan. Sprinkle the top of the loaf with cornmeal, cover the pan lightly with a damp dishtowel, and let sit in a warm spot about 8 hours or until the dough doubles in bulk.
4. Place the pan on the middle rack of a 350°F oven. Bake for 1 hour or until the loaf is golden brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.
For a Change . . .
* For a wheatless version, replace the whole wheat bread flour with the same amount of rye flour. A heavier but very flavorful bread will result.
* For a “seeded” version, knead 1 tablespoon caraway seeds into the dough. Or roll the dough in flaxseeds before it rises for a delicious crunch.
* For a lighter bread, add 1 tablespoon yeast to the dough and knead in about 1/4 cup vital wheat gluten. With added yeast, the dough should rise much faster (about 1 hour). The time will vary depending on the temperature. Just make sure to let the dough double before baking.
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