Recipe - Jewish Rye Bread

FOR SMALL LOAF (1

SPONGE
One half teaspoon Yeast
Three fourths cup Rye flour
One half cup Sourdough starter*
Three fourths cup Water

BREAD
Three fourths teaspoon Yeast
1 One half cup Bread flour
1 teaspoon Salt
2 teaspoon Sugar
2 teaspoon Caraway seeds
1 tablespoon Vegetable oil

FOR LARGE LOAF (11/2

SPONGE
Three fourths teaspoon Yeast
1 cup Plus
2 tablespoon Rye flour
Three fourths cup Sourdough starter*
1 cup Plus
2 tablespoon Water

BREAD
1 One fourth teaspoon Yeast
2 One fourth cup Bread flour
1 One half teaspoon Salt
1 tablespoon Sugar
1 tablespoon Caraway seeds
1 One half tablespoon Vegetable oil

from:The Best Bread Machine Cookbook EverEthnic 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
manufacturer's 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 breadbakers.v096.n063

From: Bev Janson claycooker@worldnet.att.net

Date: Sun, 01 Dec 1996 21:50:45 0600