Sourdough Rye

The night before you want to bake the bread feed your active sourdough starter with 1 cup rye flour 1/2 cup bread flour and 2/3 cup water. Mix until fully combined cover and let stand at room temperature overnight.

The next morning mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour 1 cup bread flour salt sugar olive oil and caraway seeds.

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 or in greased loaf pans. Allow to rise until doubled in bulk.

Preheat the oven to 350 degrees F (175 degrees C).

Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom about 40 minutes.

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.