Jewish rye bread

Yield: 1 Servings

Measure Ingredient
½ teaspoon Yeast
¾ cup Rye flour
½ cup Sourdough starter*
¾ cup Water
¾ teaspoon Yeast
1½ cup Bread flour
1 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Caraway seeds
1 tablespoon Vegetable oil
¾ teaspoon Yeast
1 cup Plus
2 tablespoons Rye flour
¾ cup Sourdough starter*
1 cup Plus
2 tablespoons Water
1¼ teaspoon Yeast
2¼ cup Bread flour
1½ teaspoon Salt
1 tablespoon Sugar
1 tablespoon Caraway seeds
1½ tablespoon Vegetable oil

FOR SMALL LOAF (1

SPONGE

BREAD

FOR LARGE LOAF (1-½

SPONGE

BREAD

from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature.

2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions.

*---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water.

Posted to Digest bread-bakers.v096.n063 From: Bev Janson <claycooker@...> Date: Sun, 01 Dec 1996 21:50:45 -0600

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