French Country Rye Bread


            For the starter

¼ teaspoon active dry yeast

½ cup warm water

¾ cup bread flour

            For the bread

1 teaspoon active dry yeast

1 cup warm water

½ cup rye flour

1 ½ cups bread flour

1 teaspoon salt



For the starter. Note: you want to do this step the night before you are going to be baking the bread. In a medium sized non-metal mixing bowl, dissolve the active dry yeast into the warm water. Add the bread flour and mix well (it’s being to be thick). Cover and allow to sit overnight at room temperature.

For the bread. In a large mixing bowl, dissolve the yeast in the warm water. Add the starter mixture, the rye flour, bread flour and the salt, stirring until well combined. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a slightly damp cloth and allow to rise in a warm place until doubled in volume, about 1 hour.

Grease one 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface and form it into a loaf. Place the loaf into the prepared pans. Cover the dough with a damp cloth and let rise until doubled in volume, about 45 minutes. With 10 minutes before the dough is done proofing, preheat the oven to 425 degrees F.

Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Allow to cool slightly before slicing.