Sour Rye Bread

Turn Sour Bread Starter into large mixing bowl and stir in the 2 cups water slowly until well blended.

Blend in 1 cup of rye flour and stir well.

Cover lightly and let stand in a warm place (about 85°) for 20 to 40 hours, depending on sourness.

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.

Add the white flour, a little at a time, beating well after each addition.

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.

Place the dough in a lightly greased bowl, turning to grease the top.

Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured board and divide it into 2 parts after reserving about 1/2 cup of the dough.

Store in covered container in the refrigerator for next baking.

Grease and flour pan; let rise again (very little) and bake at 375° for 1 hour.