Sourdough Rye Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Rye flour||3 Cup (48 tbs)|
|Sourdough starter||1 Cup (16 tbs) (Room Temperature)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
|Caraway seed||2 Teaspoon|
|Unbleached white flour||3 1⁄4 Cup (52 tbs)|
|Baking soda||1⁄2 Teaspoon|
In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed, and 2 teaspoons salt; beat well.
Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool.