Once the dough is formed, you can put it in a plastic bag and refrigerate it until you want to use it. It should be kneaded every day to remove carbon dioxide and incorporate oxygen. To begin kneading, put dough in microwave and zap it for 20 seconds on high. This will warm it up for the kneading process.

You can also freeze the dough and bring it out and knead it and bake it.


  • 1 cup water (warm)
  • 1 ½ teaspoons dry yeast
  • 1 ½ teaspoons canola oil
  • ¼ cup brown sugar
  • ½ cup 2-day old bread dough
  • 1 ½ cups dark rye flour
  • 2 teaspoons ground caraway seeds
  • 1 ½ teaspoons grated orange peel
  • 1 teaspoon salt
  • bread flour (enough to make a stiff dough)
  • 1 egg white beaten


Mix water, yeast, oil, sugar, bread dough, rye flour, caraway seeds, orange peel and salt until well blended. Let sit for 5 minutes. Add bread flour 1/2 cup at a time letting dough rest between addiions. (Rye flour takes longer to absorb water than white flour. It needs this time.) When the dough is stiff and forms a ball, let rest for 10 minutes. Then knead the dough for 10 minutes. Let rest another 10 minutes. Knead another ten minutes and shape into a loaf. Place on cookie sheet dusted with cornmeal or semolina flour. Using a razor blade or a very sharp knife, score the loaf. Brush with egg white. Let rise until doubled in bulk.Bake at 375° until brown on all sides. The loaf will sound hollow when tapped.