Sour rye 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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