Rye has ability to restore and unclog blood vessels. It is rich in iron, and ootherwise, very healthy. This rye bread recipe, is easy to make, even if it seems long and confusing at first. Rye flour can be bought in any health food store.
Rye Sour Starter
1/2 cup rye flour
1 cup water
Mix the ingredients together and leave in a clean glass jar, covered with a loose lid, stored in a warm place for three days.
Rye Sour Leaven
3 cups rye flour
2 cups water
1 cup starter
Mix in a ceramic bowl and lit sit overnight until bubbly with a sour smell.
Yield six cups
Rye Bread
6 cups rye sour leaven
2 cups cold water
8-9 cups rye flour
2 teaspoons natural gray sea salt.
Pour the water into the rye sour leaven and mix until everything becomes smooth. Add salt and then begin to slowly mix in the flour, until the mixture is perfectly smooth. This may take a while and is a lot easier done ina food processor witha dough mixer. If the dough appears too hard, add a little water. The dough should be sticky. Leave to stand for an hour or two.
When you come back, the dough should change texture. Divide and loosely shape the dough into four loaves. Allow one or two hours of proofing time in the pans, covered with a cloth. The pan should provide moisture and at the end, a bit of heat.
Preheat the oven to 450 degreesF. Place the loaves in the oven and after ten minutes reduce the ehat to 350 degreesF. Do not open the door for the entire hour of baking time. At the end of the hour, the loaf's bottom should be able to make a crispy sound when pulled off. The loaves can now be cooled.
Adapted from The New Bread's Biological Transmutations, by the Grain and Salt Society.