Traditional Rye Sourdough Bread

Ingredients

• Salt (1 1/2 teaspoons)
• Active sourdough starter (1 cup)
• Water (1 1/2 cups, lukewarm)
• Bread flour (2 cups)
• Rye flour (2 cups)

Instructions

1. In a large mixing bowl, combine the rye flour, bread flour, water, and active sourdough starter. Stir everything together until a sticky dough forms.
2. Cover the bowl with a clean kitchen towel and let it rest at room temperature for 12-24 hours. This is the first fermentation, or 'bulk rise.' The dough should become puffy and nearly double in size.
3. After the resting period, sprinkle the salt over the dough. Knead the dough in the bowl for about 5 minutes until the salt is fully incorporated.
4. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
5. Cover the loaf with the kitchen towel and let it rise for another 2-3 hours, or until it has doubled in size. This is the 'proofing' stage.
6. Preheat your oven to 450°F (230°C). If you have a baking stone, put it in the oven to preheat as well.
7. Score the top of the loaf with a sharp knife to create decorative slashes. This allows the bread to expand during baking.
8. Bake the bread in the preheated oven for 40-45 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool on a wire rack before slicing and serving. This allows the interior to finish cooking from the residual heat.