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Caraway Rye Bread #2

Caraway Rye Bread #2 — a community recipe on Potlikkr.

Ingredients

• The Milk Sour
• 1.5 cup Goats Milk Or High Fat Buttermilk
• 1.0 cup Rye Flour The Rye Sponge
• 2.5 tsp Active Dry Yeast

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Method (preview)

1. 1

   * I use raw goats milk because I leave the rye sour out on the counter overnight to develop a slight sour taste. Pasteurized milk will spoil but not truly sour as raw will do. If you want a very sour taste then leave the rye sour out on the counter for a couple of days.

2. 2

   To make the rye sour combine the milk with the rye flour and mix very well. Cover and leave out on the counter as long as you desire. See explanation above. I have skipped a waiting period here and combined the milk sour with the rye sponge ingredients at the same time with satisfactory results.