Dutch Sourdough Rye

4 teaspoons dry yeast
2 cups warm (110°F.) water
1 teaspoon salt
2-1/4 cups dark rye flour
1 cup whole wheat flour
2-1/2 to 3 cups unbleached flour

In a small crock, dissolve 1 teaspoon yeast in 1/4 cup of the water. Add 1/4 of the rye flour. Mix well. Let this ferment in a warm (75°F.) place for 24 hours.

The next day, add the remaining 3 teaspoons yeast, 1 cup warm water, and 1 cup dark rye flour. Mix well and let this ferment in a warm (75°F.) place for 3-1/2 hours.

Place the fermented mixture in a large mixing bowl, and add the remaining 3/4 cup warm water, 1 cup rye flour, and all the other ingredients, mixing the salt with the flours. Mix all the ingredients well and work them into a dough.

Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic.

Place dough in large greased bowl, flipping once to grease all sides. Cover with plastic wrap and let rise in a warm place for 20 minutes.

Divide the dough into 2 equal halves and shape each into round loaf. Cover with plastic wrap and let them rise for 20 minutes. Then reshape the round loaves into oblong loaves. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover with plastic wrap and let them rise again for 40 minutes.

Bake in a preheated 400°F oven for 40 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.

Yield 2 medium-size loaves