| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 1 1/2 |
c |
Warm water |
| 2 |
c |
Rye flour |
| 2 |
tb |
Caraway seed |
| 1 |
pk |
Active dry yeast |
| 1 |
c |
Warm water |
| 1/4 |
c |
Molasses |
| 1 |
|
Egg |
| 1 |
tb |
Salt |
| 1 |
c |
Rye flour |
| 6 |
c |
Bread flour |
| 3 |
tb |
Butter |
INSTRUCTIONS
SPONGE
BREAD
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
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