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.


  • ¾ cup water (warm)
  • ¼ cup sour dough starter
  • 2 tablespoons canola oil
  • ¼ cup honey
  • 1 egg
  • ¼ cup rye meal
  • 2 cups whole wheat flour
  • 1 tablespoon dry milk
  • 1 ½ teaspoons salt
  • bread flour
  • 1 egg white beaten


Combine all ingredients and let set for 20 minutes. Add bread flour slowly until the dough is soft and smooth 1/2 cup at a time. Let dough sit for 10 minutes. Knead for 10 minutes. Sit for 10 minutes. Knead for 10 minutes. Form into a round loaf. Place on cookie sheet dusted with cornmeal or semolina flour. With a razor blade or sharp knife, cut around the loaf abou 3/4 inch from the bottom. This will allow the loaf to rise without cracking. Brush the surface with egg white. Let rise in a warm place until doubled in bulk. Bake at 375° until dark and the loaf sounds hollow when tapped.