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SOUR RYE BREAD

Category:    Bread
Yield:1 servings
 
      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.

 

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