Sour Rye Bread
A bread recipe for Sour Rye Bread.
Ingredients
- 9 ts Yeast 4 ts Caraway Seed (optional), 2 pkg.
- 1 0.5 cup Water, warm 1 ts Salt
- 2 cup Rye flour, 1 Egg
Instructions
- 1
- medium or stone ground 3 ts Vegetable oil 1 c Beer, warm 1 Egg white; 6 c Flour, all-purpose (approx) - beaten with 2 Tsp water 1/4 c Sugar In large mixer bowl, dissolve half of yeast in warm water. Add rye flour; stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3 cups of the all purpose flour, sugar, half Caraway seed, salt and the egg, lightly beaten. Beat at moderate speed until smooth, about 2 min. Add oil; beat at high speed for 2 min. Add enough flour to make soft dough. Turn dough out onto a floured board. Knead in remaining flour & knead about 5 min. Place in greased bowl, and let rise until doubled. Punch down and form into 2 braided loaves. Brush with egg white/water, sprinkle with Caraway seeds, and let rise again. Bake at 350, about 40 min. Page 108 You can vary this by using 3 different seeds on the outside of each braid "rope". Try poppy seed, sesame seed, and caraway, for a change. From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen -----