9 ts Yeast (2 pkg.) 4 ts Caraway Seed (optional)
1 1/2 c Water, warm 1 ts Salt
2 c Rye flour, 1 Egg
– medium or stone ground 3 ts Vegetable oil
1 c Beer, warm 1 Egg white;
6 c Flour, all-purpose (approx) – beaten with 2 Tsp water
1/4 c Sugar
In large mixer bowl, dissolve half of yeast in warm water. Add rye
flour; stir until well mixed. Cover bowl tightly w/plastic wrap. Let
stand (room temp) for 3 days. Then add remaining yeast & the beer;
mix well. Stir in 3 cups of the all purpose flour, sugar, half
Caraway seed, salt and
the egg, lightly beaten. Beat at moderate speed until smooth,
about 2 min. Add oil; beat at high speed for 2 min. Add enough flour
to make soft dough. Turn dough out onto a floured board. Knead in
remaining flour & knead about 5 min. Place in greased bowl, and let
rise until doubled. Punch down and form into 2 braided loaves. Brush
with egg white/water, sprinkle with Caraway seeds, and let rise
again. Bake at 350, about 40 min.
You can vary this by using 3 different seeds on the outside of each
braid “rope”. Try poppy seed, sesame seed, and caraway, for a change.
Yields
1 servings