* Notice of Shameless Derivation As It Were

I took the [[http://www.io.com/~sjohn/sour.htm][basic sourdough bread]] recipe from [[http://www.io.com/~sjohn/][S. John Ross]], converted it
into a rye bread, and rewrote the recipe steps a tad bit more nerdily
perhaps. I also substituted molasses for sugar and accidentally used
four tablespoons instead of teaspoons in the dough; the result was
tasty and so I left it that way.

* Ingredients

** Sponge

 - Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour
 - 1/2 cup water
 - 1/2 cup rye flour
 - 1/4 cup red wheat flour or rye flour
 - 1 teaspoon molasses

** Dough

 - 1 1/2 cups rye flour
 - 1 1/2 cups red wheat flour
 - 3/4 cup water
 - 2 tablespoons olive oil or butter
 - 4 tablepoons molasses
 - 2 teaspoons kosher salt

* Recipe

** Sponge

The night before baking add the starter to 1/2 cup water and 1/2 cup
rye flour and mix as per usual. A few hours before baking add 1/4 cup
red wheat flour and a teaspoon of molasses to the sponge and allow it
get bubbly again.

** Dough

 1. Mix sponge, molasses, salt, oil, and water thoroughly
 2. Gradually mix in 3 cups of flour (after about half of it has been
    mixed in you will have to knead the rest in by hand)
 3. Knead for a good ten or twenty minutes
 4. Roll into a ball and put into a bowl covered with a damp towel in
    a warm place until it fully rises (with my starter this takes
    about ninety minutes)
 5. If you desire a slightly more sour bread punch the dough ball down
    and let it rise a second time
 6. Knead the dough for a few minutes
 7. Put the dough into a bread pan if you desire a loaf or onto a
    pizza stone or whatever you usually bake upon and bake for about
    40 minutes at 350°F (do not preheat the oven)
 8. Tasty

* Notes

The two step starter process may be unnecessary. If you choose to do a
one step starter just omit the wheat flour feeding (and perhaps
molasses if you want a less sour sponge) and 1/4 cup of water from the
dough.

This bread contains a serious amount of molasses and as such may make
you fat. I think backing things off to four teaspoons as per the white
bread recipe this was originally might work, but I never bothered
trying so do so at your own risk (and email me with your result if you
wish).