Instructions: Graubrot (GREY BREAD)

If this is your first experience making sour dough bread, be prepared for longer rising times than youre accustomed to.

1. To the large bowl containing the first batter, add water, rye flour, and salt, and mix well. Stir in enough unbleached white flour to form a stiff dough and turn out on to a floured surface. Knead briefly to insure all ingredients are well incorporated. Shape into a round and let rise in a lightly greased bowl, covered with damp cloth, until doubled in bulk, 3 to 4 hours.

2. Divide dough in half and shape into two rounds. Dust a large baking sheet with cornmeal, place loaves on it, cover with a damp cloth, and let rise until almost doubled in bulk, about 2 hours.

3. Preheat oven to 425F. Cut an X" in the top of the loaves and bake for 15 minutes; then lower the heat to 375F and bake for 35 to 45 minutes longer, or until loaves sound hollow when tapped. Let cool on racks for at least 20 minutes before slicing. (If sliced too early, the bread will be gummy.)

Makes 2 loaves. Vegan

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