Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Med Onion coarsely chopped |
2 cups | Rye flour |
1¾ cup | Warm water |
2 cups | Rye sour |
¼ cup | Water |
½ pack | Dry yeast |
½ tablespoon | Salt |
1 pack | Yeast |
½ tablespoon | Caraway seeds |
2 cups | Bread flour |
½ \N | 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. ~--