Craze-E Sourdough Rye Bread
- 1 (1/4 ounce) package active dry yeast
- 3 cups rye flour
- 12 teaspoon dough enhancer
- 1 cup sourdough starter
- 14 cup sugar
- 3 tablespoons butter
- 2 teaspoons caraway seeds
- 3 cups unbleached flour
- 12 teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon pimiento, patted dry and finely chopped
- 3 tablespoons fresh rosemary, finely chopped
- 12 cup dried cranberries
- 14 green onion, chopped
- In a large bowl, put 1 1/2 cups warm water (105*-110*).
- Sprinkle yeast over water and stir until dissolved.
- Add rye flour, sourdough starter, sugar, butter, caraway seeds, and salt.
- Beat well.
- Combine 1 cup white flour and soda; stir into rye flour and yeast mixture.
- Add enough remaining flour to make a moderately stiff dough.
- Turn out onto lightly floured board.
- Add rosemary, dried cranberries,pimientoes, and green onions to dough and knead for 5 minutes.
- Place in greased bowl, turning once.
- Cover; let rise 1 1/2 hours or until doubled in bulk.
- Punch down, divide in half.
- Cover and let rise 10 minutes.
- Shape into two rounds.
- Place rounds on two greased baking sheets.
- If desired, lightly sprinkle with cornmeal.
- Cover with dry towel and let rise 45 minutes or until doubled in bulk.
- Bake in a preheated oven set at 375* for 35-40 minutes or until bread sounds hollow when tapped on bottom.
- Remove from baking sheets and cool on a rack.
active dry yeast, rye flour, dough enhancer, sourdough starter, sugar, butter, caraway seeds, flour, baking soda, salt, pimiento, fresh rosemary, cranberries, green onion
Taken from www.food.com/recipe/craze-e-sourdough-rye-bread-384235 (may not work)