Sourdough Rye Bread With Caraway

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 cup sourdough starter, proofed
• 1 cup warm water
• 1 1/2 cups rye flour
• 3 cups bread flour
• 2 teaspoons salt
• 2 tablespoons caraway seeds
• 2 tablespoons canola oil, for oiling the bowl

Recipe

• 1 mix sourdough starter with warm water with a whisk until thoroughly combined.
• 2 add rye flour a little bit at a time, incorporating well before each addition.
• 3 add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. this may take about 10 minutes.
• 4 make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
• 5 coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. cover well, and refrigerate for 24 hours.
• 6 punch down dough, cut in half and form loaves.
• 7 leave out on a warm counter, covered, to rise until doubled in size. the length of time will depend on the vigor of your starter, but this may take a few hours.
• 8 preheat oven to 350°f.
• 9 bake for 30 - 35 minutes, bread will appear lightly browned.
• 10 cool on racks.
• 11 freezes well.