Soak the rye berries in about 6 cups of the hot spring water, or at least enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the water becomes completely absorbed before soaking time has ended, add more hot spring water to cover). Drain and reserve the soaking liquid. Add enough fresh room-temperature spring water to the reserved soaking liquid to measure 6 cups total. Reserve. Combine the starter, rye berries and reserved 6 cups water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir well until combined. Add the salt and remaining flour. Stir until combined and the mixture is wet and sticky. Take the dough's temperature - the ideal is 78 degrees. Cover with a clean damp towel and put in a moderately warm (74 to 80 degrees) draft-free place.
Note: If the dough temperature is higher than 78 degrees put it in a cooler than 78 degree place, like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you have to move the dough, be gentle and don't jostle it, or the dough might deflate.
The dough will become spongy but not springy, distinctly sour-smelling and increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) loaf pans with vegetable shortening and dust with rye flour. Turn the dough into the prepared pans. Smooth the tops with a wet thin flexible cake spatula. Cover the loaves with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft free place until the dough has domed slightly and increased in volume again by 1/4. Bake on center rack of a preheated 300 degree oven until the loaves have shrunk from the sides of the pan and the tops are dark brown and a toothpick inserted in the center comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove and cool completely on wire racks. Let the bread rest 24 to 36 hours before eating. It is very moist in the center when removed from oven, but as it cools the moisture distributes evenly throughout the bread. It will keep for weeks at room temperature wrapped tightly in plastic wrap.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2806.47 Kcal (11750 kJ)
Calories from fat	250.27 Kcal
		% Daily Value*
Total Fat	27.81g	43%
Sodium	9604.54mg	400%
Potassium	958.8mg	20%
Total Carbs	572.66g	191%
Sugars	4.98g	20%
Dietary Fiber	110.17g	441%
Protein	100.49g	201%
Iron	32.8mg	182%
Calcium	596.6mg	60%

Amount Per 100 g
Calories	847.81 Kcal (3550 kJ)
Calories from fat	75.61 Kcal
		% Daily Value*
Total Fat	8.4g	43%
Sodium	2901.45mg	400%
Potassium	289.64mg	20%
Total Carbs	173g	191%
Sugars	1.5g	20%
Dietary Fiber	33.28g	441%
Protein	30.36g	201%
Iron	9.9mg	182%
Calcium	180.2mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Dark Rye Scones

Rye berries, Parchment paper, Whole wheat flour, Rye flour and 7 more..
Rustic Country Bread

Spring water, Bread machine yeast, Bread flour and 5 more..
Rye Sourdough Starter and Bread

Whole rye flour, finely ground, Lukewarm water and 7 more..
Dosas (Indian Rice and Lentil Pancakes)

Bottled spring water, divided, White basmati rice and 4 more..
Anise Bread

Rye flour, Baking soda, Salt, Buttermilk, Brown sugar and 6 more..
Rye Crackers

Rye flour, Wheat flour, Salt, Baking soda, Vegetable oil and 2 more..
Swedish Knäckebröd

Rye flour , whole wheat is fine, Sugar, Salt, Butter and 1 more..
Rye Popovers

Rye flour, Unbleached all-purpose flour, Salt, Milk and 2 more..
Rye Pie Crust

Rye flour, Pastry flour, Salt, Lard, Ice water
Rye Bread

Dark rye flour, Baking soda, Salt, Buttermilk and 2 more..
Quick Rye Bread

Rye flour, All-purpose flour, Coarse salt, Baking powder and 11 more..
Great Grandma Johnson's Swedish Rye Bread

Rye flour, Sugar, Salt, Butter, Water, All-purpose flour and 1 more..
Louisburg Soldiers Bread

Warm water, Sugar, Dry active yeast, Rye flour and 2 more..
Sour Apple Rye Bagels

Refreshed (preferably rye-fed) sourdough starter, room te... and 12 more..
Rye Berry Salad with Orange Vinaigrette

Water, Uncooked rye berries or wheat berries, Water and 10 more..
Multi-Seed Crackerbread

Whole wheat flour, All-purpose flour, Whole rye flour and 13 more..