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Finnish Farmer's Sourdough Rye Bread

1 package (1/4 oz.) active dry yeast
1 1/2 teaspoons sugar
1 cup warm water
1 1/2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons caraway seeds
3/4 cup sourdough starter
1 1/2 cups medium rye flour
2 1/4 cups all purpose flour
melted butter for brushing

In a large bowl, combine yeast, sugar and warm water. Let stand
10 minutes. With wooden spoon or mixer at low speed, stir in salt,
oil, caraway seeds and sourdough starter. Beat in 1/2 cup each
rye flour and all-purpose flour. Add 1 cup rye flour and beat well.
Gradually stir in all but 1 cup all purpose flour.

Turn dough out on floured surface and knead 10 minutes, adding
remaining flour as needed to make a stiff dough. Wash and grease
large bowl. Place dough in greased bowl, cover and let rise in a
warm place until double in size, about 1 hour. Grease a large baking
sheet.

Punch dough down and divide in half. Turn out onto lightly floured
surface. Knead each portion and shape into smooth balls. Place on
opposite ends of prepared baking sheet, cover and let rise in a
warm place until loaves are doubled in size, about 45 minutes.

Preheat oven to 375. Press the long handle of a wooden spoon across
the middle of each loaf, almost to the bottom of the loaf. Make 2
more indentations on either side. Loaves will flatten out. Brush
loaves with melted butter. Bake 35 minutes or until loaves are
golden brown and sound hollow when tapped. Remove from baking sheet
and cool on wire rack. Makes 2

1 lb. round loaves.

Yield: 2 Loaves

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