Title: Sourdough Rye Bread
Categories: Bread
Yield: 24 Servings

1 1/2	c	Sourdough starter
1 1/2	c	Warm water
3	c	Rye flour
1	pk	Yeast
1/4	c	Warm water
2	ts	Salt
1	tb	Caraway seeds
2	ts	Fennel seeds
1/4	c	Molasses
1/2	c	Melted butter
4	c	All-purpose flour - approximate
1		Egg; beaten with
1	tb	Water

Recipe by: Mary Gubser, Mary's Bread Basket & Soup Kettle In the evening, combine the starter, warm water, and rye flour in a large mixing bowl. Beat with a rubber spatula until smooth. Cover with plastic and a towel. Place in a warm, protected spot and let stand overnight.

The next morning, stir the starter. Add the yeast dissolved in 1/4 c warm water, salt, seed, molasses, and butter. (Seeds may be eliminated if desired Stir in enough white flour to make a soft, workable dough. Turn out on a lightly floured board and knead 8-10 minutes. If dough is sticky, add small amounts of white flour to obtain correct texture. When dough is smooth and bouncy, place in a warm, greased bowl, turning to coat the top. Cover loos with plastic wrap and a towel. Allow to double, about 2 hours. Punch the dough down and shape into 3 loaves, round or long. (Note: I have used this recipe to make two loaves, instead, with good success.) Place on greased baking sheets sprinkled with cornmeal. Cover with a towel and let rise 1 h Slash with a sharp knife or razor in diagonal cuts for long loaves or a cr for round loaves. Brush with egg glaze. Bake in a preheated 375 degree oven for 30 minutes. Cool on wire racks.

Note: This is a perfect recipe for baking tiles. Also, open the oven door just enough and only long enough to spray in some water using a spray bottle for a chewer crust.

Posted by Allison Meyer

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