Couldn't wait the three days for maximum flavor so I attacked the sponge yesterday and finished off the process. The sponge had developed a wonderful caraway, yeasty aroma that engulfed me when I pulled the cling wrap of of my big ceramic bread bowl. I'm going to start some more right away as this one is a definite keeper forever thanks to Mr. Clayton.
To finish the dough, add 1 cup of hot water, 1/4c. molasses, 2 Tbl. spoons of caraway (you can also add only one at this point and then sprinkle the other on top after the egg was, but I threw them both in with my dough), 1 egg, 1 Tbl.spoon salt and 2 more cups of rye flour . Next add 2 cups of all purpose white flour. Stir about 100 strokes and add 3 Tbl.spoons of olive oil. Stir that in as well. Now stir in 2 more cups of white flour 1/2c. at a time and turn the dough out onto a floured work surface. Set your timer for eight minutes and knead away! This is a tougher dough, so be patient with it and don't give up before the timer goes off! Add a little flour if necessary to control the stickiness but remember, error on the side of too little flour, not too much. Finally brush the tops with an egg wash mixed with a tad of milk for shiny tops or water for unglazed tops. Bake the loaves for 40 minutes. The loaves will be dark brown. Foil tent the tops if they are browning too fast. Enjoy! Tell me how your loaves turned out, mine are super tasty and I'm going to try and post my first picture soon!
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