Special Sourdough Rye
- 1 c. sourdough starter
- 1 1/2 c. warm water
- 3 c. flour
- 1 Tbsp. sugar
- 1/2 c. brown sugar
- 1 1/2 tsp. salt
- 4 Tbsp. salad oil
- 2 tsp. caraway seed
- 1/2 tsp. aniseed
- 2 c. rye flour
- 1 1/2 c. white flour
- grated rind of 1 large orange
- Mix a sponge of first 4 ingredients.
- To this sponge add remaining ingredients.
- Set in a warm place for 8 to 24 hours, depending on the sourness desired.
- An ideal place to set this sponge would be by a pilot light.
- Dough should be frothy.
- Stir well.
- Turn out on a floured surface and knead for 10 minutes, adding an additional 1/2 to 3/4 cup flour a little at a time, as dough becomes sticky.
- Shape into 2 loaves (oval or round) and place on a greased cookie sheet and cover with plastic wrap.
- Set in a warm place to rise until double in bulk.
- Brush with 1 egg yolk, beaten with 1 tablespoon water.
- Slash tops of loaves with a sharp knife.
- Bake in 375u0b0 oven for 35 to 40 minutes or until golden brown.
- Remove from pans immediately and cool before cutting.
sourdough starter, water, flour, sugar, brown sugar, salt, salad oil, caraway seed, aniseed, rye flour, white flour, orange
Taken from www.cookbooks.com/Recipe-Details.aspx?id=752071 (may not work)