[Soliloquy]

Okay, probably 6 or 7 minutes, but it's fast! (Adapted from a recipe by Serene Allison. I'll add a video link tomorrow.) This bread is soft, not like a brick!

1 qt. sourdough starter, rye-fed works best
3 1/4 cups rye flour
3 1/4 spelt flour (whole wheat will work, too, but spelt is more nutritious)
1 1/4 Tbsp. sea salt
3 cups water, more or less

Put all ingredients in a large bowl or pot in the order listed.

Stir well for 5 minutes with a non-metal spoon, spatula, or rolling pin. The consistency should be like cooked oatmeal at the start and will get thicker as you stir. (Your arms will thank you )

Using a wet bowl or measuring cup, scoop into buttered pans to rise.

Let rise for at least 7 hours, even if it's a good height sooner. You need 7 hours to neutralize the phytates.

Bake at 350F for 1 hour or until done.

**for an awesome crust, put a dish of boiling water on the bottom rack of the oven while the bread bakes.

**this is a real, whole-grain sourdough. If your family is used to store-bought bread, you may need to experiment with less rye to make it more bland. There's no caraway in this, though, so it doesn't taste like Jewish rye or anything.

Makes 2 large loaves or 3 regular loaves.

If anyone wants directions on catching a starter, just lmk!