Sourdough Rye Bread

I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven.

• Ready In: 3 hrs 30 mins
• Yields: 1 loaf

Ingredients

• 2  tablespoons  oil
• 1 1⁄2 teaspoons molasses
• 1 1⁄2 tablespoons honey
• 1  large egg
• 1⁄3 cup water
• 1  cup  sourdough starter
• 2 1⁄4 cups all-purpose flour, unbleached
• 3⁄4 cup  rye flour
• 1 1⁄2 teaspoons salt or 2  teaspoons kosher salt
• 2  tablespoons caraway seeds
• 1 1⁄2 teaspoons instant yeast
• 4  teaspoons vital wheat gluten

Directions

1. Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
2. Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
3. Let rise, take out and form as desired.
4. Let rise again, and heat your oven to 350.
5. Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
6. Let cool completely, slice and enjoy!