Title : Sour rye bread
Categories : Breads
Servings : 1

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



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

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