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Corn Rye Bread

Corn Rye Bread


  • 1 3/4 c Warm water
  • 1 pk Yeast
  • 1 Med Onion coarsely chopped
  • 1/2 pk Dry yeast
  • 1/2 tb Caraway seeds
  • 1/2 tb Caraway seeds
  • 1/2 tb Salt
  • 1/2 Egg
  • 1/4 c Water
  • 2 c Bread flour
  • 2 c Rye flour
  • 2 c Rye sour


  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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