Roggenbrot (Sourdough Rye) recipe

Sponge:
2 cups sourdough starter
1 cup bread flour

Dough:
1/2 cup milk
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
Water as needed

Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.

Add the dough ingredients and select the basic, white, or grain cycle and press start.

This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.

Per Serving (excluding unknown items): 126 Calories; 2g Fat (13.1% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 194mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other