For Anyone Interested, from an earlier Amy post:
Dave's Rye Bread...........................thanks Dave
The day before, or three days before:
1 tsp instant yeast
2 c dark rye flour
1 1/2 c water (80-90º)
1 tb caraway seed (optional, but necessary to me)
Combine in a large bowl and mix thoroughly. Let rise overnight or (better) up to 3 days.
Bake day:
1 1/2 tsp instant yeast
1 1/4 c water (70º)
1 egg, lighlty beaten
1/4 c blackstrap molasses
1 tb caraway seed (optional)
1 1/2 tsp salt
3 tb oil
2 c dark rye flour
4 c bread or clear flour (approx.)
When ready to bake, stir the yeast, water, egg, caraway, molasses, oil, and salt into the sponge, along with the rye flour. Add 2 c bread flour, mix well, and set aside 15 or 20 min. to let the rye absorb it's quota of water(this will prevent it from becoming dry later on). Add the remaining bread flour 1 c at a time, and knead 6 or 7 min., or until smooth and elastic. This dough won't be as sticky as some ryes, due to the higher ratio of white to rye. When ready, drop the dough into a large oiled bowl and roll around to coat with the oil. Cover and let rise at room temp. 1 1/2 - 2 hrs. Punch down and let rest while greasing three 8 1/2 x 4 1/2 in. pans. Divide into thirds, shape into loaves, and place in pans. Spray with oil and cover with plastic wrap. Let rise 45 min., or longer - until more than double, and about 1/2 in. above edge of pan. (May also be made free standing-slash loaves 3 or 4 times each if free standing).
About 15 min. before loaves are ready, preheat oven to 375º. Bake 40 - 45 min. and cool on a wire rack. Enjoy!
P.S. I did an experiment one time with this recipe to compare bread flour, reg. unbleached, and first clear flour (the KIng Arthur type). The bread and clear definately did better, with both rising higher and staying there, with the clear doing just a little better in the final tasting, with a slightly better texture. Maybe not worth the quadruple price, but it was interesting to try once.
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