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Old Milwaukee Rye

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Breads 2 Servings

INGREDIENTS

1 Active dry yeast
1 1/2 c Warm water
2 c Rye flour
2 T Caraway seed
1 c Warm water
1/4 c Molasses
1 Egg
1 T Salt
1 c Rye flour
6 c Bread flour
3 T Butter

INSTRUCTIONS

SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye
flour and caraway seed. Cover bowl snugly with plastic wrap and let
stand for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining
package of yeast and remaining 1 cup water on the sponge mixture,
blend well. Add molasses, caraway seeds,egg,salt and rye flour and 2
cups of the bread flour. Beat until smooth. add butter. Stir in
remaining flour and mix well either with your hands or in a mixer  with
dough hooks. Knead for 5-10 minutes. Put in a greased bowl and  let
rise until doubled in bulk ( about 1 hour) Punch down and let  rest 10
minutes. Shape into loaves or put into loaf pans, cover and  let rise
until doubled. Carefully make slashes on the top of each  loaf with a
sharp knife or a razor blade, and brush with a beaten egg  mixed with a
tablespoon of milk. Bake at 375 F for about 40 minutes.  this will make
2 large loaves or 3 smaller ones. from *Prodigy's Food  and wine
Bulletin Board, from Linda Karner,-TNXC18B  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1817
Calories From Fat: 239
Total Fat: 27.5g
Cholesterol: 138.8mg
Sodium: 3559.9mg
Potassium: 1161.5mg
Carbohydrates: 333.1g
Fiber: 12.4g
Sugar: 24.8g
Protein: 53.9g


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