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Caraway Rye Loaf

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Ingredients
  Cake compressed yeast/1 package active dry yeast 1 Tablespoon
  Warm water 2 Cup (32 tbs)
  Sourdough starter 1⁄2 Cup (8 tbs)
  All purpose flour 2 Cup (32 tbs), unbleached (Use White Variety)
  Molasses 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Shortening 3 Tablespoon, melted
  Caraway seeds 2 Tablespoon
  Rye flour 4 1⁄2 Cup (72 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
Directions

Dissolve yeast in water.
Add Sourdough Starter; blend thoroughly.
Mix in white flour; cover.
Set in warm place 12 hours or overnight.
Stir mixture to dissolve crust on top.
Add molasses, salt, shortening, and caraway seeds; mix well.
Add rye flour until soft dough has formed.
Pour 1 cup rye flour on kneading surface.
Pour dough on flour.
Knead flour into dough.
Add enough remaining flour to form medium-stiff dough.
Knead 10 minutes or until folds form in dough.
Place dough ball in greased bowl.
Grease top; cover.
Let rise until double in bulk.
Punch down dough.
Knead 2 minutes.
Form into oblong ioaf.
Place loaf on greased cookie sheet that has been dusted with cornmeal; cover.
Let rise until double in bulk.
Place loaf in 400°F oven 10 minutes.
Remove from oven.
Brush with beaten egg.
Return to oven.
Bake 35 to 40 minutes or until done.
Cool on rack

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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