MMMMM----- Meal-Master Recipe

      Title: Old Country Sourdough Rye Bread
 Categories: Sourdough
      Yield: 1

      2 c  Active sourdough starter
  1 1/2 tb Salt
      3 tb Olive oil
      1 tb Caraway seed
      3 c  Dark rye flour
      2 c  All purpose flour
      3 c  High gluten bread flour
  2 1/8 c  Warm water
      3    Boiled shredded potatoes
           Optional

  This recipe uses Russian starter from Sourdoughs International 
  Inc. 
  
  In a bowl, combine active starter, salt, oil, caraway seeds, rye 
  flour and 4 cups white flour. Mix well. Remove from bowl onto a 
  floured bread-board. Slowly add last cup of remaining flour to 
  make a dough that's not sticking to a board. Knead for at least 
  10 minutes. Place in oiled bowl, flip around to cover top in oil, 
  cover and let rest for 4 to 6 hours or untill it doubles. Punch 
  down, form a loaf and let rest for another 1 1/2 hours. Preheat 
  oven to 400F, spray interior of oven with water, make 3-4 
  diagonal 1/2" cuts on top and bake for 5 minutes. Turn down heat 
  to 375F and bake for another 35 minutes. Take partially baked 
  loaf off cookie sheet and place directly on rack to brown the 
  bottom for another 10 minutes @ 350 F. During last 15 min. spray 
  top with water to achieve nice, chewy crust. 
  
  Notes: Do make the cuts on top just before baking, no sooner. If 
  more sour taste is required, activate starter first, add 2 1/8 
  cups of water and 2 cups regular (all purpose flour) to 2 cups of 
  starter and let sit for 6-10 hours. Then use active sponge only 
  in recipe-no more water needs to be added. From: Juraj Kramar 
  Date: 02 Mar 96

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

MMMMM