Mmm…sourdough rye

I bought a corned beef brisket the other day.  We’ll have it tomorrow probably.  I wanted some rye bread ready for sammiches.

This rose four hours in the bowl, and another couple hours on the baking sheet.  Didn’t use any active yeast.  Did add about 2 tablespoons of sugar to the 3 cups of white flour and 1 cup of rye.  I have about a half cup of starter in there and a cup plus of water, a couple of tablespoons of butter.  I set the oven for 400 and nearly forgot it was in there, I was messing about with a meatloaf.  Mrs J reminded me, and it was just about perfect, the instant read thermometer had it at 198 degrees.  I pulled it out to cool.

I wish I could find see through plastic bags big enough to hold these round loaves.