Title: Corn Rye
Categories: Breadmaker Jewish
Yield: 1 Servings

RYE SOUR
1		Med Onion coarsely chopped
2	c	Rye flour
1 3/4	c	Warm water
1	pk	Yeast
1/2	tb	Caraway seeds
BREAD
2	c	Rye sour
1/4	c	Water
1/2	pk	Dry yeast
1/2	tb	Salt
2	c	Bread flour
1/2		Egg
1/2	tb	Caraway seeds

For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan). In the morning, remove the onions. There should be 2 cups of starter in the pan -- just what we need.

Add remaining ingredients -- use up to 1/4 cup more flour if needed to get the dough ball to the right consistency. Also the 1/4 cup water should be added slowly, using judgment. About 20 minutes before baking slash the top and brush with the egg beaten with 1 tbs of water and sprinkle with caraway seeds.

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