Directions:
- Prep:.
- To make the sponge, blend all ingredients of the Sponge above and stir 25 times with a wooden spoon. Cover tightly with plastic wrap to prevent moisture loss. It will rise and fall over the course of 3 days. Stir each day. Watch and smell the magic!
- This can be used as little as 6 hours after mixing, but I went the full three days with wonderful results.
- On the day you're baking, uncover and add the water, molasses, 1 tbsp caraway, egg, salt,rye flour, and about 2 cups of the white flour. Beat until smooth, about 100 strokes and add the shortening.
- Add the remainder of the flour, 1/2 cup at a time and stir or mix by hand until the dough is somewhat sticky still.
- Kneading:.
- Turn the dough out on a floured work surface and knead by hand with a strong push, turn and fold method for 8-10 minutes. Use a dough scraper to help and add sprinkles of flour to control stickiness.
- First Rise:.
- Place dough in a greased bowl and cover with wrap again. Leave at room temp until doubled, about an hour.
- Punch down and let rise an additional 10 minutes.
- Shaping:.
- I shaped mine into 2 round loaves as I mentioned, but I'm sure this could be panned or shaped how you'd prefer.
- Second Rise:.
- Cover loaves and let them double, about 40 minutes.
- Preheat oven to 375F 20 minutes before baking.
- Baking:.
- Rye loaves should be cut on top. Diagonally for long loaves, or tic tac toe for rounds, but it's up to you.
- Brush tops with the egg/milk mixture and sprinkle with the last tbsp of the caraway seeds.
- Bake for 40 minutes until they pass the thump test or until they're done by your method of testing.
- Cool on metal racks.
- Keeps for a week in a plastic bag, or you can freeze it for months!
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.19 Kcal (2421 kJ) | ||
| Calories from fat | 91.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 16% | |
|---|---|---|---|
| Cholesterol | 58.2mg | 19% | |
| Sodium | 1195.66mg | 50% | |
| Potassium | 684.7mg | 15% | |
| Total Carbs | 105.87g | 35% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 14.42g | 58% | |
| Protein | 18.41g | 37% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 4.5mg | 25% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 213.94 Kcal (896 kJ) | ||
| Calories from fat | 33.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 16% | |
|---|---|---|---|
| Cholesterol | 21.53mg | 19% | |
| Sodium | 442.41mg | 50% | |
| Potassium | 253.35mg | 15% | |
| Total Carbs | 39.17g | 35% | |
| Sugars | 4.27g | 46% | |
| Dietary Fiber | 5.33g | 58% | |
| Protein | 6.81g | 37% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.7mg | 25% | |
| Calcium | 37.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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