Sourdough Rye Bread With Caraway Recipe

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

Instructions

1. Mix 1 cup sourdough starter with 1 cup warm water using a whisk until thoroughly combined.
2. Gradually add 1 1/2 cups rye flour, incorporating well after each addition.
3. Next, add 3 cups bread flour in the same manner; begin in the mixing bowl and then turn the dough out onto a floured surface, kneading until you have a uniformly elastic ball of dough that is tacky but not sticky, which may take about 10 minutes.
4. Make a hole in the center of the dough, then add 2 teaspoons salt and 2 tablespoons caraway seeds, continuing to knead for another 5 minutes until the seeds are evenly distributed throughout the dough.
5. Coat a bowl with a thin layer of 2 tablespoons canola oil, place the dough inside, and roll it around to ensure all sides are covered with oil. Cover well and refrigerate for 24 hours.
6. After chilling, punch down the dough, cut it in half, and form loaves.
7. Allow the loaves to rise on a warm counter, covered, until they double in size, which may take a few hours depending on the vigor of your starter.
8. Preheat your oven to 350°F.
9. Bake the loaves for 30 to 35 minutes, until the bread appears lightly browned.
10. Cool the loaves on racks. The bread freezes wonderfully, so feel free to make extra.