| Recipe Name | Sourdough bread |
| Recipe Description | Excellent heavy bread |
| Instructions | This recipe makes 2 very large loaves. |
| In the evening: blend 1litre of warm (body temperature) water |
| with coarse rye flour and 2 dessertspoons of sourdough starter |
| until loose and "quicksand-like". Put it somewhere warm to |
| ferment. |
| Nerxt day: save some of the mixture as starter for the next |
| batch. Add 1/2 litre more warm water and more rye flour until |
| the consistency of yoghurt and leave for 5 or 6 hours |
| somewhere warm. |
| Then: make a load more dough as above by adding 5 1/2 litres |
| of ryeflour to 2 litres of wter and mixing in 1 litre of the |
| fermented sourdough made above. Add seeds, nuts and salt |
| (not too much) knead the dough a little (not too much). |
| Butter the whole baking container and put the dough in. |
| Sprinkle more flour on the dough and pat into shape. Cover |
| with towel and leave in a warm place for 4 hours or a cool |
| place for 24 hours. If using a clay baking pot, stand in water |
| for 1/2 hour before baking. |
| Finally, after the dough has, risen, put in an oven at 175 C for |
| 4 hours. The bread should be failry light and definitely not like |
| a brick ! |
| Utensils |
| Food Category | Bread |
| Vegetarian |
| Source | Camilla Iyer |
| Time to Prepare | 1 day |
| Number of Servings | 2 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Butter | 0.5 | oz |
| Water | 3.5 | litres |
| Salt | 2 | Dessertspoons |
| Rye flour | 10 | litres |
| 20 January 1999 | Page 18 of 19 |