2 tbsp. active dry yeast
4 c. water
7 c. rye flour
1 c. King Arthur white flour
1 tbsp. sea salt

Start by making your sour starter at least 2 days in advance. Dissolve yeast in warm water. Add 2 cups rye flour, beat well to make soupy mixture. Keep in warm place at least 1 full day. The dough will ferment and become sour when covered and kept in warm place--no draft.

Second day (if sour enough), add 2 cups more of rye flour, stir well and let stand 1 more day. Will appear very sour, don't worry. Add salt now to make the bread, add the white flour, beat well. Add more rye flour, but DO NOT exceed amount given. (Depending on climate it may not take the full amount of flour given.) Knead well, about 1/2 hour or until dough gets some elasticity.

With damp hands, make ball of the dough. Put in bowl, let rise to double in size, 1 to 1 1/2 hours. Knead again about 15 minutes. Let rise again.

Preheat oven to 450 degrees. With damp hands, form 3 flat round loaves with center cut out to form doughnut-shaped loaf. Make wedge marks and prick with fork. Put on floured baking sheet and let rise until almost doubled. Bake 1/2 hour at 450 degrees and 1/2 hour at 375 degrees.

Remove from oven and cover with a couple of heavy towels. Will be hard and crisp.

NOTE: Before adding salt, remove 1 1/2 cups sour starter, this should be put in freezer for next time you make bread. Remove starter, let thaw night before. First day, add original ingredients, second day, bake etc.