Sourdough Limpa Rye Bread

FOR THE STARTER

Step 1: Refresh your starter with equal weights of rye flour and water or so that it is a thick batter or like mashed potatoes. Two iterations should make essentially a rye starter

FOR THE DOUGH

Step 2: Mix the water or milk into the starter until uniformly mixed

Step 3: Add molasses, brown sugar, yeast, flours, salt, oil and seeds

Step 4: Mix well and let rest for 10 minutes.

Step 5: Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container

Step 6: After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.

Step 7: After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours)

Step 8: When double its volume, spread the dough into a rectangle and roll to the width of a 4.5" x 8" loaf pan or shape into a free-standing loaf. For party breads, divide into 2 pieces and make 2 batters.

Step 9: Preheat oven to 375F.

Step 10: Bake for 45 minutes for a loaf or 30 minutes for party breads, turning midway during cook.

Step 11: Remove from the pan and let cool on a rack for 30 minutes or more.