Old World Style Rye Bread with Altus

This recipe is retired to A Passion for Baking, Marcy Goldman, Oxmoor House, 2007.
A heavenly moist, and deeply flavored rye bread. Use stone ground dark rye flour for this .Altus is simply soaked, left over rye bread. It is a secret ingredient in this great bread. Start the sour for this bread 24 hours ahead. If you were going to make one rye bread, this would be it. A ‘sour’ is the term for starter in rye bread making. I like this bread as my black or Russian bread too but for that version, I add 1 tablespoon of baker’s caramel.