Category

Yields1 Serving

 3 ½ cups Great River Organic Milling Rye Flour
 ¼ cup Great River Organic Milling Corn Meal
 2 cups Great River Organic Milling Rye Meal
 2 tbsp yeast
 1 ¾ cups lukewarm water
 1 tbsp salt

1

Dissolve 1 tablespoon yeast in 1/2 cup water. Stir in 1/2 cup rye flour. Cover and leave overnight.

2

The next morning, add 1 cup warm water and 1 cup rye flour. Cover and leave 4 hours more.

3

Then add 1 tablespoon yeast dissolved in 1/4 cup warm water, salt, rye meal and 2 cups rye flour. Mix together until the dough leaves the sides of the bowl. Knead thoroughly.

4

Place in greased bowl, cover and leave in warm place to rise for 1 hour.

5

Form into 2 loaves, placed on a greased baking sheet which has been sprinkled with cornmeal; cover with a damp cloth and let rise 30 minutes more.

6

Preheat oven to 350 degrees. Bake for 1 1/2 hours. Cool before slicing.

Ingredients

 3 ½ cups Great River Organic Milling Rye Flour
 ¼ cup Great River Organic Milling Corn Meal
 2 cups Great River Organic Milling Rye Meal
 2 tbsp yeast
 1 ¾ cups lukewarm water
 1 tbsp salt

Directions

1

Dissolve 1 tablespoon yeast in 1/2 cup water. Stir in 1/2 cup rye flour. Cover and leave overnight.

2

The next morning, add 1 cup warm water and 1 cup rye flour. Cover and leave 4 hours more.

3

Then add 1 tablespoon yeast dissolved in 1/4 cup warm water, salt, rye meal and 2 cups rye flour. Mix together until the dough leaves the sides of the bowl. Knead thoroughly.

4

Place in greased bowl, cover and leave in warm place to rise for 1 hour.

5

Form into 2 loaves, placed on a greased baking sheet which has been sprinkled with cornmeal; cover with a damp cloth and let rise 30 minutes more.

6

Preheat oven to 350 degrees. Bake for 1 1/2 hours. Cool before slicing.

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