Jewish Rye Bread #2, Real Recipe

• 1/2 c. rye flour
• 1/8 tsp salt
• 1 c. water
• 1 Tbsp. caraway seed crushed
• 1 tsp chopped onion
• 1/2 c. water
• 1 1/4 c. rye flour All the starter
• 1/2 c. hot water
• 3/4 c. rye flour Stage three: add in the following to Stage two:
• 1/2 c. hot water
• 1 c. rye flour leftover rye bread soaked in water
• 1/2 c. water
• 1 1/2 c. rye sour (Stage three)
• 1/4 c. altus
• 1 tsp salt
• 2 1/2 c. white flour
• 2 tsp caraway seed (soak first in the water if you prefer)
• 1 tsp yeast

Directions