SOUR CREAM RYE BREAD

1 pkg active dry yeast
1/4 cup lukewarm water (105 degrees F)
1 teaspoon sugar
1 cup sour cream
1/4 cup molasses
1 teaspoon salt
1/4 cup vegetable oil
1 egg
1 1/2 tablespoons caraway seeds
3/4 cup hot tap water (120 degrees F)
5 cups rye flour
1 to 1-1/2 cups bread flour

Grease a large bowl, set aside.

In a large mixing bowl, dissolve yeast in water with sugar, let stand until foamy, about 5 minutes.

Add sour cream, molasses, salt, oil, egg, 2 cups rye flour, and 1/2 cup bread flour to dissolved yeast, beat until smooth. Stir in remaining rye flour and enough remaining bread flour to make a soft dough. Turn out onto a well-floured board, knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl, grease top lightly. Cover, let rise in a warm, draft-free place until doubled, about 1 hour.

Spray 2 (8-inch) cake pans with non-stick cooking spray.

Punch dough down, knead briefly. Divide dough in half, shape into round loaves.

Place in prepared cake pans, flattening to fit, grease tops lightly. Cover, let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees F.

Bake 50 to 60 minutes or until loaves sound hollow when lightly tapped. Remove from pans. Cool completely on a wire rack.

Makes 2 loaves
Source: Tim/alt.food.recipes/2005