Corn rye - abm

1 Servings

Ingredients

Quantity Ingredient
-BETH KATCHER
1 Med Onion coarsely chopped
2 cups Rye flour
1¾ cup Warm water
1 pack Yeast
½ tablespoon Caraway seeds
2 cups Rye sour
¼ cup Water
½ pack Dry yeast
½ tablespoon Salt
2 cups Bread flour
½ Egg
½ tablespoon Caraway seeds

Directions

RYE SOUR

BREAD

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 ¼ cup more flour if needed to get the dough ball to the right consistency. Also the ¼ 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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