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Ingredients
- 2 Tbsp. Butter
- 1/3 c. Brown sugar, firmly packed
- 2 c. Lowfat milk
- 1Â 1/2 tsp Salt
- 1Â 1/2 c. Whole-bran cereal
- 4 c. Rye flour, medium grind
- 1/2 c. Dark molasses
- 2 c. Sourdough starter*
- 5Â 1/2 c. All-purpose flour
- 1 x Egg yolk mixed w/1 tb water
Directions
- In a pan heat the butter, stir in the lowfat milk, salt and molasses. Add in the 2 c. of sourdough starter sponge, bran cereal, rye flour and 2 c. of the all-purpose flour. Beat till very well blended. Now work in the rest of the flour as needed to knead the dough till smooth and elastic. Turn out onto a lightly floured board and knead for about 10 min. Put into a well-greased bowl, cover and let rise till double in size. Punch down dough. Grease a couple of cookie sheets. Make dough into 3 round loaves.
- Flatten them sllightly. Let rise again till double in size. With a sharp knife cut 1/2-inch slashes on top of each loaf. Brush with the egg yolk mix. Bake in a 350F oven for 40 min or possibly till golden.
- * Take starter out of refrigerator the night before. Put 2 c. water in a large bowl, add in the original starter and 2 c. of flour and 1 Tbsp. sugar. Mix well. Cover and let set overnight. Next morning take out the original starter and return it to the refrigerator for future use. Use what is left in the bowl for your bread.
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