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Ingredients
- 2 tsp Dry yeast
- 1/3 c. Lukewarm water
- 1 tsp Honey
- 1 c. Lukewarm water
- 3 Tbsp. Molasses
- 1 Tbsp. Oil
- 1/2 c. Mashed potatoes
- 1 c. onion starter
- 1 Tbsp. Caraway seed
- 1 Tbsp. Salt
- 2Â 1/2 c. Whole-wheat flour
- 1/2 c. Wheat germ
- 1Â 1/2 c. Rye flour
- 2 Tbsp. Corn meal
- 1 x Egg, beaten
- 1 tsp Caraway seeds
Directions
- Sprinkle yeast over 1/3 c. lukewarm water. Add in 1 teaspoon honey. Let dissolve for five min. In a large mixing bowl, combine 1 c. lukewarm water, molasses, oil, mashed potatoes and mix till smooth. Add in yeast mix, onion starter, caraway seeds and salt. Mix till well-blended. Add in whole-wheat flour, (reserving 1/2 c. for kneading), and wheat germ, mix well for about 5 min. Let dough rest for 10 min. Add in rye flour.
- Knead on a board for about 10 min, using 1/2 c. whole-wheat flour, till dough is elastic, and "springy." Place dough in an oiled bowl, turning it over to coat surface with oil. Cover, set bowl in warm water and leave to rise in a hot place for 1 1/2 hrs till doubled in bulk. Stir down dough and divide into two loaves. These can be shaped in rounds and placed on an oiled cookie sheet that has been sprinkled with corn meal, or possibly they can be placed in oiled loaf pans. Glaze tops with beaten egg and sprinkle with caraway seeds. Set to rise in an unheated oven for approximately one hour. Turn oven to 400 for 20 min, then turn it down to 375 and bake for 30 min longer or possibly till bread tests done. (For a crustier load, put a pan of warm water on oven floor during the first 20 min when oven is at 400.) Cold on rack before serving.
- *To make onion starter, add in 1 small, peeled onion-loosely wrapped in cheesecloth, to fresh batch of basic sourdough starter mix and leave to sour at room temperature for at least three days. Before making old country rye bread, add in a second c. of water and a second c. of flour to the onion starter, leaving it at room temperature overnight. 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 41 | 19% |
| Total Fat 4.73g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 31mg | 10% |
| Sodium 1182mg | 49% |
| Potassium 420mg | 12% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.97g | 5% |
| Protein 6.77g | 11% |
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