Sourdough, Rye



Ingredients:

1 cup sourdough starter

1-1/2 cups warm water (110 degrees)

4-1/2 cups whole wheat flour

1 cup all purpose flour

1 cup rye flour

1-1/2 teaspoon sugar

1-1/2 teaspoon salt

1/4 cup caraway seeds

1 teaspoon anise seeds

Melted butter

Combine water with sourdough starter. Combine all purpose flour, 2 cups of
whole wheat flour and 1 cup rye flour. Cover and let stand for 24 hours.

In a separate bowl, combine 1-1/2 cups whole wheat flour with sugar, salt,
caraway seeds, and anise seeds. Add to the sourdough mixture beating
thoroughly. Knead for approximately 20 minutes until silky (add whole wheat
flour to prevent sticking).

Form into two loaves and place in a greased 4-1/2 inch by 8-1/2 inch loaf
pan. Cover and let rise in a warm location until almost double (3 hours).
Brush top of loaf with butter. Bake in a 375 degree oven for 35-40 minutes
until well browned. Cool on a rack.

Yield: 2 loaves