Jewish Rye Bread

Jewish Rye Bread Ingredients

FOR SMALL LOAF (1	SPONGE
SPONGE	3/4 ts Yeast
1/2 ts Yeast	1 c Plus
3/4 c Rye flour	2 tb Rye flour
1/2 c Sourdough starter*	3/4 c Sourdough starter*
3/4 c Water	1 c Plus
BREAD	2 tb Water
3/4 ts Yeast	BREAD
1 1/2 c Bread flour	1 1/4 ts Yeast
1 ts Salt	2 1/4 c Bread flour
2 ts Sugar	1 1/2 ts Salt
2 ts Caraway seeds	1 tb Sugar
1 tb Vegetable oil	1 tb Caraway seeds
FOR LARGE LOAF (11/2	1 1/2 tb Vegetable oil

Instructions for Jewish Rye Bread

from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturers directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Posted to Digest bread-bakers.v096.n063 From: Bev Janson Date: Sun, 01 Dec 1996 21:50:45 -0600

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Caraway Seed	Flour	Salt	Sugar
Tart	Vegetable oil	Yeast

for flavor and categorization

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