Sour Rye Bread Recipe

Sour Rye Bread Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
9 tsp: Yeast, 2 pkg.
1 1/2 cup: Water, warm
2 cup: Rye flour, medium or stone ground
1 cup: Beer, warm
6 cup: Flour, all-purpose, approx
1/4 cup: Sugar,
4 tsp: Caraway Seed, optional
1 tsp: Salt,
1: Egg,
3 tsp: Vegetable oil,
1: Egg white, beaten with 2 Tsp water

Directions:

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


Source from luhu.jp