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Sour Rye Bread

Sour rye bread is made with 40 lbs. dark rye flour and 60 lbs. hard wheat clear. A sour rye in which about 25 quarts of water are used may be made as follows:

Formula Dark rye flour, 10 lbs.

Water, 3½ qts.

Yeast, 1 oz.

Method Dissolve the yeast in the water, add the flour and mix it into a dough. Place this dough into a suitable vessel and allow it to ferment from 10 to 12 hours, or until it becomes quite sour.

Sponge Dissolve 12 lb. of yeast in 1 qt. of water and put to one side. Now put 13 qts. of water and the sour dough into a vessel and break it up. Add 25 lbs. of dark rye flour, the dissolved yeast and mix until the mass is smooth. Allow this sponge to ferment until it comes to the second rising, then add 15 lbs. of water and 14 lbs. of salt and break up the sponge. After the sponge has been broken, add 522 lbs. of hard wheat clear. Mix until the dough becomes smooth. The dough should have a temperature of 80 to 82 degrees when mixed.

Fermentation Allow this dough to ferment until it comes to one rising, cut it over and allow it to ferment about 30 minutes, when it can be divided and moulded into loaves.