Sourdough Rye Bread With Caraway

Recipe by Susiecat too
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix sourdough starter with warm water with a whisk until thoroughly combined.
  • Add rye flour a little bit at a time, incorporating well before each addition.
  • 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.
  • 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.
  • 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.
  • Punch down dough, cut in half and form loaves.
  • 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.
  • Preheat oven to 350°F.
  • Bake for 30 - 35 minutes, bread will appear lightly browned.
  • Cool on racks.
  • Freezes well.
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