As you must be aware there are a number of rye flours available but they essentially break down into dark, medium, and light, or heavy, medium, or light. Rye flour produces a denser, heavier dough than wholemeal. Rye flour is normally mixed with wholemeal or white flour for the torpedo shaped breads but is also mixed in some with
barley flour.

German Light Rye Bread

1 package dry yeast
1/8 cup margarine
1/8 cup dark syrup or honey
3/4 cup potato water
1/2 T salt
1/4 cup mashed potatoes
1 T caraway seeds
1 T ground caraway seeds
1 cup rye flour
White bread flour

Soak yeast in 1/2 cup warm water and a little sugar. Let rise and then add 3/4 cup of potato water, syrup, margarine, salt, mashed potatoes, caraway seeds, ground caraway seeds, and rye flour to make a paste. Beat very hard, let rest until double in size. Add WHITE bread flour until dough becomes smooth , elastic, and no
longer sticky. Place in a lightly greased bowl, cover with wax paper, let rise in a warm place (80 to 85 deg F.) until double in bulk. Punch down and let it rise again.

Shape into an oblong or round loaf on a greased cookie sheet, cover with towel, until double in size. Cut diagonal grooves across loaf and apply glaze made by beating one egg with 1 T cold water.

Sprinkle with caraway seeds or course salt if desired. Bake at 375 deg F. for 40 to 45 minutes.

Note: For rolls use same as above but form into rolls about 1 1/2 to 2 inches in diameter. Cut grooves into top of each, apply glaze after rising, and bake until done, about 25 to 30 minutes.

Makes 1 loaf or 12 rolls

SOURDOUGH LIGHT RYE BREAD:

1 cup sourdough starter
1-1/2 cups warm water (110 degrees)
4-1/2 cups whole wheat flour
1 cup all purpose flour
1 cup rye flour
1-1/2 teaspoon sugar
1-1/2 teaspoon salt
1/4 cup caraway seeds
1 teaspoon anise seeds
Melted butter

Combine water with sourdough starter. Combine all purpose flour, 2 cups of whole wheat flour and 1 cup rye flour. Cover and let stand for 24 hours.

In a separate bowl, combine 1-1/2 cups whole wheat flour with sugar, salt, caraway seeds, and anise seeds. Add to the sourdough mixture beating thoroughly. Knead for approximately 20 minutes until silky (add whole wheat flour to prevent sticking).

Form into two loaves and place in a greased 4-1/2 inch by 8-1/2 inch loaf pan. Cover and let rise in a warm location until almost double (3 hours). Brush top of loaf with butter. Bake in a 375 degree oven for 35-40 minutes until well browned. Cool on a rack.

Yield: 2 loaves

SOURDOUGH STARTER:

2 cups milk
2 cups unbleached flour

Mix milk and flour with a wooden spoon in a 2-quart nonmetallic container (sterilized with boiling water). Cover with lid slightly ajar and let stand overnight in a warm place (75 to 80 degrees Fahrenheit) until the starter bubbles and has a sour smell. It starter turns color, or mold appears, throw it out and start again! If the above process does not work, substitute buttermilk for whole milk and add 1 teaspoon dry yeast and 1 teaspoon sugar. Never store starter in a metal container or use a metal spoon to stir. After the starter is fermented, it should be kept in the refrigerator. Before using, stir in the liquid that has collected on top. After each use, replenish with 1 cup each of flour and milk. If you do not use the starter for 10 days, or it fails to rise properly, pour out half and replenish with flour and water (you may wish to sterilize the starter container). Let the starter sit at room temperature, lightly covered, overnight before refrigerating.

The older the sourdough starter, the better. Flavor develops with age!