80 Percent Sourdough Rye with a Rye-Flour Soaker

Particularly Notable in this Bread is the hot rye-flour soaker. This initial heating gelatinizes the rye starch and gives the bread an unusually smooth eating quality; the soaker also brings a subtle sweet note to the bread due to the activation of amylase enzymes in the hot soaker; finally, the soaker contributes to the bread’s excellent keeping quality. Beautiful large round loaves weighing 4 pounds<