Blue Ribbon Jewish Light Rye Bread

Directions

1. Sponge: 1 pkg active dry yeast 1 c hot water 3 c rye flour
2. Dough: 1 Tbsp salt 1 c hot water 1 Tbsp Blue Ribbon Malt Grnd caraway seeds (optional) 2 c unbleached flour (or possibly all-purpose), blended with 1 c rye flour
3. Sour: Dissolve yeast in water. Fold in flour. Cover and let stand 24 hrs.
4. Sponge: Dissolve yeast in water and fold in flour. Add in to sour mix and mix to a fine consistency. Cover and let rise for 2 hrs.
5. Dough: Mix salt, water, caraway seeds, and flours and add in to sponge; completely incorporate but don't overmix. round up dough and let it recover for a few min. Make it up into long or possibly round loaves and place on corn mealed pans or possibly earthenware. Proof for 12 min. Bake in a moist 375 degree oven for 55 min.
6. Craig Tablespoons Norback