Sour Rye Bread
A bread recipe for Sour Rye Bread.
Ingredients
- 9 ts Yeast (2 pkg.)
- 4 ts Caraway Seed (optional)
- 1 1/2 c Water, warm
- 2 c Rye flour, - medium or stone ground
- 1 c Beer, warm
- 6 c Flour, all-purpose (approx)
- 1/4 c Sugar
- 1 ts Salt
- 1 Egg
- 3 ts Vegetable oil
- 1 Egg white; - beaten with 2 Tsp water
Instructions
- 1
In large mixer bowl, dissolve half of yeast in warm water.
- 2
Add rye flour; stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room temp) for 3 days.
- 3
Then add remaining yeast & the beer; mix well.
- 4
Stir in 3 cups of the all purpose flour, sugar, half Caraway seed, salt and the egg, lightly beaten.
- 5
Beat at moderate speed until smooth, about 2 min.
- 6
Add oil; beat at high speed for 2 min.
- 7
Add enough flour to make soft dough. Turn dough out onto a floured board. Knead in remaining flour & knead about 5 min.
- 8
Place in greased bowl, and let rise until doubled.
- 9
Punch down and form into 2 braided loaves.
- 10
Brush with egg white/water, sprinkle with Caraway seeds, and let rise again.
- 11
Bake at 350, about 40 min.
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