Crusty Rye Wreath

2 and 1/2 cup warm water

2 tbs yeast
1 tbs sugar
1 tbs salt
1 tbs caraway seeds
2 tbs margarine — softened
3 cups rye flour
4 to 5 cups white flour
1 egg
1 tbs milk
Dissolve yeast in the water.  Add sugar, salt, caraway seeds, margarine, rye flour, and one cup of white flour.  Beat until smooth.  Add rest of flour to make a stiff dough.  Knead 8 – 10 inches.  Let it rise 1 hour.  Punch down.  Cut off 1/8 of dough then divide the rest into thirds.  Braid around 8 inch cake pan.  36 inch rope.  Make a bow 30 inches long with the remaining dough.  Place bow at the seam
Shape into a loaf or loaves.  Cover and let rise for 35 minutes.  Combine egg and milk ad brush gently on the loaf.
Bake at 375 degrees for 40 minutes.

About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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