Old Country Sourdough Rye Bread

* Exported from MasterCook *

OLD COUNTRY SOURDOUGH RYE BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Dry yeast
1/3 c Lukewarm water
1 t Honey
1 c Lukewarm water
3 tb Molasses
1 tb Oil
1/2 c Mashed potatoes
1 c *onion starter
1 tb Caraway seed
1 tb Salt
2 1/2 c Whole-wheat flour
1/2 c Wheat germ
1 1/2 c Rye flour
2 tb Corn meal
1 Egg, beaten
1 t Caraway seeds

Sprinkle yeast over 1/3 cup lukewarm water. Add 1
tsp. honey. Let dissolve for five minutes. In a large
mixing bowl, combine 1 cup lukewarm water, molasses,
oil, mashed potatoes and mix until smooth. Add yeast
mixture, onion starter, caraway seeds and salt. Mix
until well-blended. Add whole-wheat flour, (reserving
1/2 cup for kneading), and wheat germ, mix well for
about 5 minutes. Let dough rest for 10 minutes. Add
rye flour. Knead on a board for about 10 minutes,
using 1/2 cup whole-wheat flour, until dough is
elastic, and "springy." Place dough in an oiled bowl,
turning it over to coat surface with oil. Cover, set
bowl in hot water and leave to rise in a warm place
for 1 1/2 hours until doubled in bulk. Stir down dough
and divide into two loaves. These can be shaped in
rounds and placed on an oiled cookie sheet which has
been sprinkled with corn meal, or they can be placed
in oiled loaf pans. Glaze tops with beaten egg and
sprinkle with caraway seeds. Set to rise in an
unheated oven for approximately one hour. Turn oven
to 400 for 20 minutes, then turn it down to 375 and
bake for 30 minutes longer or until bread tests done.
(For a crustier load, put a pan of hot water on oven
floor during the first 20 minutes when oven is at
400.) Cool on rack before serving.

*To make onion starter, add 1 small, peeled
onion--loosely wrapped in cheesecloth, to fresh batch
of basic sourdough starter mixture and leave to sour
at room temperature for at least three days. Before
making old country rye bread, add a second cup of
water and a second cup of flour to the onion starter,
leaving it at room temperature overnight. 2 loaves.

From: The Rodale Cookbook Shared By: Pat Stockett



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