Germans from Russia - Tangy Caraway Rye

While searching for a bread to accompany my Germans From Russia meal I came across this one in a collection of ethnic recipes called Sei Unser Gast(Be Our Guest).

I adapted it slightly, and it's a great, easy-to-make bread that will probably become our standard house rye.

LANDBROT MIT KUMMEL
(Tangy Caraway Rye Bread)

Sponge:
1 pkg active dry yeast
1 ½ cups warm water
2 cups rye flour
1 tbls caraway seed

Bloom yeast in water. Combine with other ingredients in a bowl, cover with plastic wrap, and let stand at room temperature at least six hours. Overnight is better.

1 recipe rye sponge
1 pkg active dry yeast
1 cup warm water
¼ cup dark molasses
2 tbls caraway seed, divided use
2 eggs, divided use
1 tbls salt
1 cup rye flour
3 tbls solid shortening
5-5 ½ cups bread flour
1 tbls milk

Stir down the sponge with a spoon. Dissolve the yeast in the water and stir into the sponge. Stir in the molasses, one tablespoon caraway seeds, one egg, lightly beaten, and the salt. Blend in the rye flour. Add the shortening and beat. Blend in two cups of the bread flour. Gradually knead in two cups more of the flour. Add more flour, about two tablespoons at a time, until the dough is pliable and workable. Turn dough onto a lightly floured surface and knead six minutes or longer. When ready the dough should weigh about 3 ½ pounds.

Shape the dough into a ball, transfer to a warmed and greased bowl, cover with plastic wrap, and let rise until doubled, about 45-60 minutes.

Preheat oven to 375F.

Shape the dough into desired forms (i.e., batards, boules, etc.) or form and transfer to loaf pans. (note: recipe is good for one Pullman loaf plus a batard). Set aside, covered, until double in bulk, about 30-40 minutes. Make several diagonal gashes on top of each loaf. Combine the remaining egg and milk. Brush the tops of the loaves with this egg wash and sprinkle with the remaining caraway seeds.

Bake 40 minutes, turning once halfway through the baking time.