Dan Leeson’s Jewish Rye Bread

Mix all sourdough ingredients in a large baking bowl. Leave the mixture at room temperature for 24 hours. The following day, add a cup of rye flour and water and sugar – stir well.

Leave again for 24 hours.

Continue the procedure for 2 more days. Then the sourdough is ready. It’s way too much sourdough, but it’s good to give away.

Subsequently since you have the sourdough, you are ready to get to making the bread. Since they now have to take out 3 cups of sourdough, they feed their basic batch again with flour, water and sugar (for each cup taken out, they add a mass of food again).

The sourdough can be stored in the refrigerator, but if it is not fed continuously, it will shrink, so keep baking and feeding.

Bread:

Use a food processor with a dough hook insert. First, fill the watered, well squeezed, crumbled rye bread in the wide, on top of it the sourdough (3 cups), the yeast, salt, the caraway seeds and 2 cups of flour. Knead for 5 min. Add 3/4 cup of flour and knead for another 10 min. The food processor should have a good motor, because the dough is very heavy and firm.

Then let the dough rise for 3/4 hour. Shape the dough on a floured baking board, knead and form two loaves. Let rise again for 45 min.

Preheat the stove to 230 °C, placing a heat-resistant container (e.g. cooking pot) in the stove. Five min before you put the bread in de

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