Jewish Rye Bread Recipe

• 1 small Loaf (1#): - large Loaf (1-1/2#) SPONGE.....
• 1/2 tsp YEAST 3/4 teaspoon
• 3/4 c. RYE FLOUR 1 C. + 2 Tablespoons
• 1/2 c. SOURDOUGH STARTER * 3/4 C.
• 3/4 c. WATER 1 C. + 2 Tablespoons BREAD.....
• 3/4 tsp YEAST 1-1/4 teaspoon
• 1 1/2 c. BREAD FLOUR 2-1/4 C.
• 1 tsp SALT 1-1/2 teaspoon
• 2 tsp SUGAR 1 Tablespoons
• 2 tsp CARAWAY SEEDS 1 Tablespoons
• 1 Tbsp. Vegetable OIL 1-1/2 Tablespoons

Directions