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