Sourdough Bread


MAKING SOURDOUGH:
Mix 1 1/2 c. fresh rye flour with 1 1/2 c. warm water in a large non-metal bowl. Stir enthusiastically. Leave on counter uncovered in warm kitchen. Twice daily for the next three days, add 1/2 c. rye flour and 1/2 c.
water, stirring again. When it smells like beer, it\'s ready.

MAKING THE BREAD:
Take 1 c. of the sourdough out of the bowl and store in a covered container in your fridge. Feed it every two or three days (as above). Put the rest of the sourdough in your bread bowl and add an equivalent amount of water. Add 1 c. fresh rye flour. Stir well, cover lightly, and leave overnight in a warm place.

THE BREAD DOUGH:
1 c. spelt flour
1 c. whole wheat flour
4-6 c. rye flour
3 c. water
1 1/2 c. sunflower seeds
1 1/2 c. pumpkin seeds
2 T. salt
1/4 c. tahini

Place sourdough in bowl with the rest of the ingredients, adding enough rye flour to make a nice soft dough. Knead. Oil. Cover and let rise 2-3 hours. Form into loaves. Smaller loaves rise better and make a nicer crust. Let rise another 3 hours. Slice the tops. Bake at 400º F for 35 minutes. You may add 1/4 c. water to the hot oven to help form the crust, if you like.

Joanne Gailius