Blue Ribbon Jewish Light Rye Bread Recipe

• Sour:
• 1 pkt Active dry yeast
• 1 c. Hot water
• 2 c. Rye flour

1. Sponge: 1 pkg active dry yeast 1 c hot water 3 c rye flour
2. Dough: 1 Tbsp salt 1 c hot water 1 Tbsp Blue Ribbon Malt Grnd caraway seeds (optional) 2 c unbleached flour (or possibly all-purpose), blended with 1 c rye flour
3. Sour: Dissolve yeast in water.
4. Fold in flour.
5. Cover and let stand 24 hrs.
6. Sponge: Dissolve yeast in water and fold in flour.
7. Add in to sour mix and mix to a fine consistency.
8. Cover and let rise for 2 hrs.
9. Dough: Mix salt, water, caraway seeds, and flours and add in to sponge; completely incorporate but don't overmix.
10. round up dough and let it recover for a few min.
11. Make it up into long or possibly round loaves and place on corn mealed pans or possibly earthenware.
12. Proof for 12 min.
13. Bake in a moist 375 degree oven for 55 min.
14. Craig Tablespoons Norback

sour, yeast, water, rye flour

Taken from cookeatshare.com/recipes/blue-ribbon-jewish-light-rye-bread-87642 (may not work)