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

1. Mix a sponge of first 4 ingredients.
2. To this sponge add remaining ingredients.
3. Set in a warm place for 8 to 24 hours, depending on the sourness desired.
4. An ideal place to set this sponge would be by a pilot light.
5. Dough should be frothy.
6. Stir well.
7. 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.
8. Shape into 2 loaves (oval or round) and place on a greased cookie sheet and cover with plastic wrap.
9. Set in a warm place to rise until double in bulk.
10. Brush with 1 egg yolk, beaten with 1 tablespoon water.
11. Slash tops of loaves with a sharp knife.
12. Bake in 375u0b0 oven for 35 to 40 minutes or until golden brown.
13. 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)