| 1 | In a pan melt the butter, stir in the milk, salt and molasses. |
| 2 | Add the 2 cups of sourdough starter sponge, bran cereal, rye flour and 2 cups of the all-purpose flour. |
| 3 | Beat until very well blended. |
| 4 | Now work in the rest of the flour as needed to knead the dough until smooth and elastic. |
| 5 | Turn out onto a lightly floured board and knead for about 10 minutes. |
| 6 | Put into a well-greased bowl, cover and let rise until double in size. |
| 7 | Punch down dough. |
| 8 | Grease a couple of cookie sheets. |
| 9 | Make dough into 3 round loaves. |
| 10 | Flatten them sllightly. |
| 11 | Let rise again until double in size. |
| 12 | With a sharp knife cut ?inch slashes on top of each loaf. |
| 13 | Brush with the egg yolk mixture. |
| 14 | Bake in a 350f oven for 40 minutes or until golden brown. |
| 15 | * take starter out of refrigerator the night before. |
| 16 | Put 2 cups water in a large bowl, add the original starter and 2 cups of flour and 1 tablespoon sugar. |
| 17 | Mix well. |
| 18 | Cover and let set overnight. |
| 19 | Next morning take out the original starter and return it to the refrigerator for future use. |
| 20 | Use what is left in the bowl for your bread. |
