Sourdough Rye Bread by Reagan

[BakerAunt]

Sourdough Rye Bread
Submitted by reagan on August 25, 2002 at 3:47 pm

1 pk Active dry yeast
1/4 cup Warm water (100-115 deg)
4 cup All-purpose flour (approx)
2 cup Rye flour
2 tsp. Salt
1 T. Caraway seeds
1 1/2 tsp. Poppy seeds
2 T. Melted butter
3 T. Granulated sugar
Cornmeal

1 Egg, lightly beaten in
1 T. Water

The day before preparing the dough, combine 1 cup of sourdough starter (I use K.A. recipe), rye flour and 1 cup warm water in a bowl. Cover with plastic wrap and let stand overnight at room temperature.

The following day, stir down the dough and add the package of yeast, dissolved in 1/4 cup warm water; salt, caraway seeds, poppy seeds, butter and sugar. Then add up to 4 cups flour, 1 cup at a time to make a stiff, but workable dough. Knead 10 to 12 minutes, shape into a ball. Place in a buttered bowl, turning to coat the dough with butter. Cover and let rise in a warm, draft free place until doubled in bulk, about two hours.

When dough has risen, punch down and divide the dough in half. Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal. Brush with egg wash and bake in a pre-heated 375 degree oven for 30 minutes or until lightly browned, and the loaves sound hollow when rapped with knuckles. Cool, covered with towels to prevent crust from hardening.

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