German Schwarz Brot or German Rye

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness. DARK or whole RYE FLOUR 2 ½ C WHOLE GRAIN wheat flour 2 C SOURDOUGH STARTER 1C Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet Mix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT 1 T Knead for 8-10 minutes adjusting by adding in more whiteflour or…