Sourdough Rye Bread

From James Beard, Beard on Bread

This is half the recipe. It makes two SMALL individual sized loaves.

4 days before:

Starter:

1/2 package yeast (1.5 tsp)
1 c warm water
1 c all purpose flour

Cover starter, let stand at room temperature for 2 days.
Then fridge for another day at least.
This makes more starter than you need for the recipe.

One day before:

1/2 c starter
1 c rye flour
1/2 c warm water

Mix well, cover with plastic wrap, and let stand at room temperature overnight.

Baking Day:

2.5 tsp yeast
1/8 c warm water
1/2 tsp caraway seeds
3/4 tsp poppy seeds
1 tbsp butter
1.5 tbsp sugar
2 c all purpose flour

Mix well into a stiff but workable dough.
Knead 10 min. Shape into a ball.
Place into buttered ball, cover and let rise until doubled in size, 2 hrs.

Punch down dough, divide into half.
Shape into two round loaves.
Let rise until doubled in size, 1 hr.

Brush with egg wash, bake 375 degrees for 30 min.

Enjoy!

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