1 1/2 cups active sourdough starter
2 cups unsifted rye flour
1/2 cup boiling black coffee
2 tbsp. caraway seeds, chopped
1/2 cup molasses
1/4 cup dry skim milk (powder)
2 teaspoons salt
3 tbsp. melted shortening
1/2 cup whole milk
2 3/4 cups unbleached all-purpose flour
1 pkg. active dry yeast

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferably overnight. Then add the molasses, dry milk, salt, shortening, whole milk, unbleached flour and yeast.

Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again.

Bake at 350°F for 30 minutes or until done.

Makes 2 loaves.

Submitted by: Helen Wilson