Sourdough Rye

Ingridients

1 cup rye flour

1/2 cup bread flour

2/3 cup water

1/4 cup water

1/2 tablespoon salt

1 tablespoon white sugar

1 tablespoon olive oil

1 tablespoon caraway seed

1 cup rye flour

1 cup bread flour

1 cup sourdough starter

1/2 cup water (optional)

1 teaspoon salt (optional)

Directions

Prep 30 m

Cook 40 m

Ready In 16 h 40 m

The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight.

In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough.

Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.

Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.

Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.