Sour rye bread
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Sour rye bread
  Rye    Bread  
Last updated 6/12/2012 1:23:40 AM. Recipe ID 56850. Report a problem with this recipe.
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      Title: Sour rye bread
 Categories: Breads
      Yield: 1 Servings
      9 ts Yeast (2 pkg.)
  1 1/2 c  Water, warm
      2 c  Rye flour,
           - medium or stone ground
      1 c  Beer, warm
      6 c  Flour, all-purpose (approx)
    1/4 c  Sugar
      4 ts Caraway Seed (optional)
      1 ts Salt
      1    Egg
      3 ts Vegetable oil
      1    Egg white;
           - beaten with 2 Tsp water
  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.
    From: Joan D. Tharp, J.THARP on Genie    - MM by Frances Nossen

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Recipe ID 56850 (Apr 03, 2005)

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