Instructions: SPROUT THE RYE GRAINS
To grow sprouts, measure the rye berries into a medium bowl and cover with water. Put aside to soak for 8 - 12 hours. Drain. Cover the bowl with tight-fitting plastic wrap and leave to sprout for 24 hours. The sprouts will be small, just peeking out.

MAKE THE SOUR
To make the sour, pour the rye flour and rye flakes into a medium bowl. Add yeast and hot water, mix well and cover with plastic wrap. Set aside to ferment overnight.

MAKE THE DOUGH
To make the dough, pour all of the sour into a large mixing bowl and stir in the hot water and molasses. Add the sprouts, salt and bread flour. Beat to combine thoroughly. Add the white flour, 1/2 cup at a time, to form a shaggy mass that can be lifted to the work surface. Knead the dough until smooth and elastic.

FERMENT THE DOUGH
Place dough in a bowl and allow to rise at room temperature until doubled in bulk (or longer if you really want a sour flavor).

SHAPE THE DOUGH
Divide the dough into boules and let rise until double in bulk, about 40 minutes.

BAKE THE DOUGH
Preheat the oven to 500F while the dough is rising. Just before putting the bread in the oven, turn the temperature down to 400F. Spritz the oven heavily with water three times during the first ten minutes of baking. Bake a total of 35-40 or until done.

NOTES : Rye developed as a "weed" in the wheat fields and would grow under the cold, damp conditions of Northern Europe where wheat would not always do well. As a result, eastern and northeastern countries have developed a fine repertoire of rye loaves.

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