Sourdough Rye Bread With Caraway

1. 1

   Mix sourdough starter with warm water with a whisk until thoroughly combined.

2. 2

   Add rye flour a little bit at a time, incorporating well before each addition.

3. 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. 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. 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. 6

   Punch down dough, cut in half and form loaves.

7. 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. 8

   Preheat oven to 350u00b0F.

9. 9

   Bake for 30 - 35 minutes, bread will appear lightly browned.

10. 10

    Cool on racks.

11. 11

    Freezes well.

* Per serving · 4 servings · Values may vary.

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