This information is for informational purposes only, and is not intended in any way to be construed as medical advice. Please check with your registered medical practioner prior to taking any of these courses of action or remedies, especially if you are pregnant, are currently taking medication of any type, or if you have any doubts whatsoever about using any of the recipies, remedies or recommendations listed.

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Rye Bread

Ingredients:
• 4 1/2 cups rye flour, sifted
• 4-6 Tbs. lukewarm water
• 3 cups white flour, sifted
• 1 1/2 Tbs. salt
• 1 1/2 cups lukewarm water
• 1 Tbs. honey
• 1 egg white, beaten

Yeast mixture:
• 1/2 oz. dry yeast
• 1/2 cup lukewarm water
• 2 Tbs. sugar
• 1/2 cup flour

Procedure
Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a small saucepan. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth. Cover pan and let stand another 24 hours.

Prepare yeast mixture (see above). Dissolve the yeast in water. Stir in sugar and flour until smooth. Cover and let rise until bubbly and doubled in volume.

Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl. Add sourdough & yeast mixture and work into a stiff dough. Add 1 /2 cups water & honey. Turn out onto board & knead thoroughly. Cover & let raise about 1/2 hour. Punch down and knead into smooth ball. Cut in half and knead each half into a smooth round loaf. Set on greased baking sheet and let raise until doubled. Brush with beaten egg white and bake at 350º F for about 1 hour.