Rye Bread

[janradder]

To go with the herring

2 pkg active dry yeast
1 t white sugar
2 cups water
4 cups rye flour
1 cup buttermilk (room temp.)
1 t baking soda
1 T salt
8 cups white flour
1 T caraway seeds

Dissolve 1 packet of yeast with sugar and s cups of water, let stand until creamy (10 minutes). Stir in the rye flour until smooth. Cover with plastic wrap and a towel, and let stand overnight in a draft-free area.

The next day, dissolve the second packet of yeast in buttermilk. Add the rye mixture, baking soda, salt, 4 cups of white flour, and caraway seeds. Stir to combine. Add remaining flour a 1/2 cup at a time, stirring well after each (you may not need all the flour). When the dough is smooth and coherent, turn it out onto a floured surface and knead until it is supple (about 8 minutes), then form into a ball.

Lightly oil a large bowl. Put ball of dough into the bowl, turn it to coat it with oil, then cover it with a damp cloth and let it rise for 1 hour in a warm place.

Preheat the oven to 350˚F. Turn dough onto floured board and divide into 3 pieces. Form each into a loaf and place each on a lightly greased sheet. Cover and let rise until doubled (about 1 hour)

Bake for 35 minutes or until the bottom of the loaf sounds hollow when tapped.