Anonymous Fri Oct 07 16:49:32 2005

1-1/2 c Sourdough starter

1-1/2 c Warm water

3 c Rye flour

1 pkg active dry yeast 1/4 c warm water 2 tsp salt 1 Tbsp caraway seeds 2 tsp anise (or

fennel) seeds 1/4 c molasses 1/2 c melted butter or margarine 3-4 c white flour 1 egg

white beaten with 1 Tbsp water The Sponge: IN the evening, combine the starter, warm

water, and rye flour in a large nonmetal mixing bowl. Beat with a rubber spatula until

smooth. Cover with plastic wrap and a towel. Place in a warm, protected spot and let stand

overnight. The next morning, stir down the starter. Add the yeast dissolved in the 1/4 c

warm water, salt, seeds, molasses, and butter. Stir in enough white flour to make a soft,

workable dough. Turn out onto a lightly floured board and knead 8-10 minutes, adding flour

as necessary until dough is moist but not sticky. Place in a warm, greased nonmetal bowl

and turn to coat top. Cover loosely with plastic wrap and a towel and let rise for 2 hours,

until double. Punch the dough down and divide in half. Shape into round or long rolls,

making sure any s

eams are on the bottom. Place on greased baking sheets sprinkled with cornmeal. Cover

with a towel and let rise 1 hour. Carefully slash diagonal cuts across long loaves, a cross

on round loaves. Brush with the egg glaze. Bake in a preheated 375 degree oven 30

minutes and cool on wire racks.