Recipe - Corn Rye

RYE SOUR
1 Med Onion coarsely chopped
2 cup Rye flour
1 Three fourths cup Warm water
1 pack Yeast
One half tablespoon Caraway seeds

BREAD
2 cup Rye sour
One fourth cup Water
One half pack Dry yeast
One half tablespoon Salt
2 cup Bread flour
One half Egg
One half tablespoon Caraway seeds

For the starter: Put onions in cheese cloth. Mix remaining ingredients,
submerge cheese cloth into it, and let sit overnight (in bread pan). In the
morning, remove the onions. There should be 2 cups of starter in the pan
just what we need. Add remaining ingredients use up to One fourth cup more
flour if needed to get the dough ball to the right consistency. Also the
One fourth cup water should be added slowly, using judgment. About 20 minutes
before baking slash the top and brush with the egg beaten with 1 tbs of
water and sprinkle with caraway seeds. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini