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Corn Rye Bread



  1. For the starter: Put onions in cheese cloth. Mix remaining ingredients, submerge cheese cloth into it, and let sit overnight (in bread pan).
  2. In the morning, remove the onions. There should be 2 cups of starter in the pan.
  3. Add remaining ingredients -- use up to 1/4 cup more flour if needed to get the dough ball to the right consistency. Also the 1/4 cup water should be added slowly, using judgment.
  4. About 20 minutes before baking slash the top and brush with the egg beaten with 1 tbs of water and sprinkle with caraway seeds.

Makes 1 loaf of corn rye bread.

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