Hi John, This is my favorite recipe......very good.    Webster
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Thanks for sharing the recipe, Webster.
John

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SOURDOUGH HONEY ONION RYE BREAD
 
1/4 tsp sugar  -  2 T. Yeast   -   1/2 cup warm water
Mix and set aside  5 minutes.
 
In small bowl measure:
1/3 cup dried minced onion  -  2 T. caraway seed  -  enough warm water to moisten.
Set aside.
 
In large bowl combine:
1 cup Potato Starter   - 1/3 cup honey  -  1/2 stick melted butter  (optional)
yeast mixture
 
Add:  3 1/4  cup sifted unbleached flour  -  1 tsp salt
Beat until smooth, about one minute.
 
Add:  1 1/4 cup Whole Rye flour  -  onion & caraway mix
Mix well until all is blended into the dough.
 
Turn out on floured surface and knead about 20 times, then place in oiled bowl, turning to coat top and bottom of dough. Set bowl in sink half filled with very warm water.  Cover and let rise about an hour or until doubled in volume.  Punch dough down, turn out on floured surface and shape into loaves, buns, rolls, etc.
Place in sprayed pans and let rise again until doubled or about 1 inch above pans. Preheat oven to 325 .
Brush loaves with egg wash and bake 15 to 25 minutes according to size of bread.
 
EGG WASH:  whisk 1 egg in 1 T water.
 
POTATO STARTER:  (Must be made several days ahead of time)
2 cups warm water  -  1/2 cup dried potato flakes  -  2/3 cup sugar  -  1 tsp yeast
Stir well and cover with a thin cloth secured with a rubber band.  Set on cabinet and stir daily for five days.  On day 5, pour out 1 cup and feed Starter with 1/3 cup potato flakes,  1 cup warm water and 1/3 cup sugar.  Stir, cover again and  let set overnight or about 8 hours, then use to make bread.  Starter will keep indefinitely if you will stir daily and feed once a week.