corn rye - abm
| Measure | Ingredient |
|---|---|
| -BETH KATCHER | |
| 1 | Med Onion coarsely chopped |
| 2 cups | Rye flour |
| 1¾ cup | Warm water |
| 1 pack | Yeast |
| ½ tablespoon | Caraway seeds |
| 2 cups | Rye sour |
| ¼ cup | Water |
| ½ pack | Dry yeast |
| ½ tablespoon | Salt |
| 2 cups | Bread flour |
| ½ | Egg |
| ½ tablespoon | Caraway seeds |
RYE SOUR
BREAD
For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan). In the morning, remove the onions. There should be 2 cups of starter in the pan -- just what we need.
Add remaining ingredients -- use up to ¼ cup more flour if needed to get the dough ball to the right consistency. Also the ¼ cup water should be added slowly, using judgment. About 20 minutes before baking slash the top and brush with the egg beaten with 1 tbs of water and sprinkle with caraway seeds.
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