Serves: 5
Total Calories: 5,302
Yield: 1 medium loaf

1 cup Sourdough Starter
1 cup warm water
2 tablespoons molasses or other sweetener
1 teaspoon sea salt
1 1/2 to 2 1/2 cup whole wheat flour
1 1/2 to 2 1/2 cup rye flour
1 to 2 tablespoon cornmeal or rolled oats

1. Place the sourdough starter, water, molasses, salt, and wheat flour in a large bowl, and mix well with a wooden spoon. Gradually add the rye flour, a little at a time, until the dough becomes too stiff to stir and begins to pull away from the sides of the bowl.
2. Turn out the dough onto a well-floured surface (with rye flour) and knead for at least 10 minutes, adding as much rye flour as necessary to make a soft, elastic dough. (This bread really profits from a long and thorough kneading.)
3. Generously oil an 8.5-x-4.5-inch glass or ceramic bread pan and sprinkle some cornmeal on the bottom. Shape the dough into a loaf, and place in the pan. Sprinkle the top of the loaf with cornmeal, cover the pan lightly with a damp dishtowel, and let sit in a warm spot about 8 hours or until the dough doubles in bulk.
4. Place the pan on the middle rack of a 350°F oven. Bake for 1 hour or until the loaf is golden brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

For a Change . . .
* For a wheatless version, replace the whole wheat bread flour with the same amount of rye flour. A heavier but very flavorful bread will result.
* For a “seeded” version, knead 1 tablespoon caraway seeds into the dough. Or roll the dough in flaxseeds before it rises for a delicious crunch.
* For a lighter bread, add 1 tablespoon yeast to the dough and knead in about 1/4 cup vital wheat gluten. With added yeast, the dough should rise much faster (about 1 hour). The time will vary depending on the temperature. Just make sure to let the dough double before baking.

Nutritional Facts:

Serves: 5
Total Calories: 5,302
Calories from Fat: 5

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust