Roggenbrot (sourdough Rye)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
SPONGE
2               cups  Sourdough Starter
1                cup  bread flour
DOUGH
1/2           Cup  Milk
1           teaspoon  salt
1         tablespoon  caraway seeds
3        tablespoons  brown sugar
1         tablespoon  butter
1         tablespoon  vital wheat gluten
2               cups  rye flour
water as needed

Knead the Sponge ingredients for 5 minutes, allow to sit for 8 hours or
longer. Add the dough ingredients and select the basic, white, or grain
cycle and press start.

This is a heavy dough that rises slowly and needs a relatively long rise,
such as a last rise of 2 hours or more. This means you will need a
programmable machine
or you can prepare it on the dough cycle and then shape and allow to rise
in a regular pan and then bake at 350 degrees until done. The interior
should read
200 degrees, when a thermometer is inserted in the center.




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Per Serving (excluding unknown items): 126 Calories; 2g Fat (13.1%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg
Cholesterol; 194mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Tags: bread, recipe, sourdough