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+* 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
+ - 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 throughly
+ 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 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).