INGREDIENTS

INSTRUCTIONS

================== Information file ==================  OLD WORLD RYE
BREAD from Salday Products (vis CI$).  Sour sponge: 1pkg yeast 2 c
warm water 1/2 T  malt syrup or sugar 2 c  medium rye flour 1 T
caraway seeds  Dissolve yeast and malt/sugar in water.  Add rye flour
and seeds, and  mix well until all ingredients are blended. Cover bowl
of sponge mix  with plastic wrap and let rest at room temperature for
24 hrs, not  longer than 36    hrs.  BREAD DOUGH: 1 pkg yeast          
1 T salt 1 1/2 c warm water     1  c medium rye flour 1/2 c molasses  
6 c bread flour (I use some  whole wheat in 3 T shortening            
this  amount. 1 egg TOPPING: 1 egg beaten 1 T caraway seeds  2 T milk
Transfer aged sponge to larger mixing bowl and add yeast,  water,
molasses, seeds, egg, shortening, and mix until all  ingredients are
well blended. Add salt, rye and bread flours, and mix  until rough
dough is well developed. Remove rough dough from bowl and  place on a
floured counter top. Rough dough must be further kneaded  until smooth.
Use a heavy rolling pin and flatten dough using four as  needed to
avoid sticking to rolling pin. Fold dough over and reapeat  rolling
dough until smoothness is achieved. Cover smooth dough with  plastic
wrap and let rest 10 minutes. Divide dough into three equal  parts and
roll into a ball, cover with a container or plastic wrap  and proof for
1 hour or until double.  Remove dough, punch down, mold into a ball
flattened at the top and  proof in a covered container for about 1 hour
or until almost  doubled. Remove from container and gently place on a
peel or cookie  sheet sprinkled with cornmeal. Paint top with egg-milk
mixture,  sprinkle more caraway seed on top, cut three lines on top
with razor  and gently slide on to tiles preheated in oven at 375
degrees. Bake  for about 35 to 45 minutes until golden brown.  I have
seen this made in a bread machine also by dividing the  quantities in
thirds but using a couple of teaspoons of yeast per  loaf. Be sure and
check your dough in the machine as my memory may  fail me as to the
downsizing.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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