---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Corn Rye
  Categories: Breadmaker, Ethnic
       Yield: 1 Loaf
  
            -BETH KATCHER
 
 ----------------------------------RYE
 SOUR----------------------------------
       1 md Onion; coarsely chopped
       2 c  Rye flour
   1 3/4 c  -Warm water
       1 pk Yeast
     1/2 tb Caraway seeds
 
 -----------------------------------BREAD-----------------------------------
       2 c  Rye sour
     1/4 c  Water
     1/2 pk Dry yeast
     1/2 tb Salt
       2 c  Bread flour
     1/2    Egg
     1/2 tb Caraway seeds
  
   For the starter: Put onions in cheese cloth.  Mix remaining
 ingredients,
   submerge cheese cloth into it, and let sit overnight (in bread pan). In
 the
   morning, remove the onions. There should be 2 cups of starter in the
 pan --
   just what we need.
   
   Add remaining ingredients -- use up to 1/4 cup more flour if needed to
 get
   the dough ball to the right consistency. Also the 1/4 cup water should
 be
   added slowly, using judgment. About 20 minutes before baking slash the
 top
   and brush with the egg beaten with 1 tbs of water and sprinkle with
 caraway
   seeds.
  
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