Recipe: Tom's Jewish Rye Bread (with sourdough starter, makes 3 loaves)

TOM'S JEWISH RYE BREAD
(This recipe includes a starter that stands at room temperature three days. The bread then is baked on the fourth day.)

"I clipped this recipe years ago and have been making it on a regular basis ever since. It is a favorite of family members as well as neighborhood friends." - Tom Bramschreiber, Bangor

2 packages dry yeast, divided use
1 1/2 cups warm water plus 1 tablespoon water, divided use
2 cups medium rye flour
1 teaspoon plus 1 tablespoon sugar, divided use
1 cup good-quality beer
3 tablespoons caraway seed (plus additional caraway seed for garnish*)
1 tablespoon salt
6 to 6 1/2 cups all-purpose flour (about), divided use
2 eggs, divided use
3 tablespoons solid vegetable shortening

TO MAKE THE STARTER:
In medium mixing bowl, stir 1 package yeast into 1 1/2 cups warm water until dissolved. Add rye flour and 1 teaspoon sugar; stir together well, although mixture does not have to be smooth. Cover bowl tightly with plastic wrap. Let stand at room temperature (68 to 72 degrees) for 3 days and 3 nights. This provides the starter.

TO MAKE THE DOUGH:
On fourth day, pour starter into large bowl. Add remaining package yeast and beer (measured after foam subsides). Add remaining 1 tablespoon sugar, 2 tablespoons caraway seed, salt, 2 cups of all-purpose flour and 1 egg. Stir well 2 to 5 minutes.

Add shortening, beating well again. With wooden spoon, work in enough of remaining flour (about 4 cups) to make soft dough. Turn out on lightly floured surface; knead, working in additional flour, about 1/2 cup, until smooth and elastic, 5 to 10 minutes. When making rye bread, it's best not to have dough too dry. Place in greased bowl; turn to grease top; cover and let rise in warm, draft-free place until doubled in size, about 1 hour.

TO SHAPE THE LOAVES:
Punch down dough. Turn out onto lightly floured surface. Cut into 3 equal parts. With floured rolling pin, roll out 1 part to 12-by-8-inch rectangle; sprinkle with 1 teaspoon of remaining tablespoon of caraway seed.

Starting from 8-inch side, roll up dough tightly and pinch "seam" to seal. Tuck ends under. Roll out and shape remaining 2 parts the same way. Place 2 loaves seam side down, well apart on lightly greased large cookie sheet; place third loaf on lightly greased smaller cookie sheet. Cover and let rise as previously until doubled in size, about 45 minutes.

TO BAKE:
Preheat oven to 375 degrees F.

Slash top of each loaf diagonally in 3 or 4 places, placing slashes equal distance from each other. In small bowl, lightly beat remaining egg with 1 tablespoon of water to make egg wash. With pastry brush, brush tops and sides of loaves with egg wash, being careful to add just a little at a time, so it does not run down onto pan. Sprinkle loaves with extra caraway seed.

Bake until browned and bread sounds hollow when tapped with fingers, 35 to 45 minutes. Place on racks to cool.

This bread is delicious served while still slightly warm. Or, store overnight in a (food safe) brown paper bag, folding over edge several times and securing with clips. Do not use plastic bags as they can soften the crust. Bread also can be stored in freezer in plastic freezer bag for up to a month.

*A little coarse ground salt also can be added to the caraway seed to garnish the loaves.

Makes 3 loaves
Source: Milwaukee Journal Sentinel, August 28, 2002