INGREDIENTS

INSTRUCTIONS

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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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