OLD MILWAUKEE RYE BREAD

FOR THE SPONGE:
1 pkg active dry yeast
1 1/2 cups warm water
2 cups rye flour
2 tbsp caraway seed

FOR THE BREAD:
1 pkg active dry yeast
1 cup warm water
1/4 cup molasses
1 egg
1 tbsp salt
1 cup rye flour
6 cups bread flour, divided use
3 tbsp butter, softened

SPONGE PREPARATION:
Dissolve 1 pkg yeast in 1 1/2 cups warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1-3 days.

BAKE DAY PREPARATION:
Sprinkle the remaining package of yeast and 1 cup warm water on the sponge mixture, blend well. Add molasses, caraway seeds, egg, salt and rye flour and 2 cups of the bread flour. Beat until smooth. Add butter.

Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a greased bowl and let rise until doubled in bulk (about 1 hour).

Punch down and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and let rise until doubled.

Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk.

Bake at 375 degrees F for about 40 minutes.

Make 2 large loaves or 3 smaller ones
Source: Linda Karner