sour rye bread
- Categories
- Bread
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 9 teaspoons | Yeast (2 pkg.) |
| 1½ cup | Water, warm |
| 2 cups | Rye flour, medium or stone ground |
| 1 cup | Beer, warm |
| 6 cups | Flour, all-purpose (approx) |
| ¼ cup | Sugar |
| 4 teaspoons | Caraway Seed (optional) |
| 1 teaspoon | Salt |
| 1 | Egg |
| 3 teaspoons | Vegetable oil |
| 1 | Egg white; beaten with 2 Tsp water |
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.
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
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