Sourdough Rye

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, mix the first cup of rye flour, the half cup of bread flour, the 2/3 cup water and the sourdough starter until no dry bits remain. Cover and rest 30 minutes.

2. Add the 1/4 cup water, the salt, the sugar and the olive oil. Add the second cup of rye flour and the second cup of bread flour and mix into a shaggy dough.

3. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth. If it feels stiff, knead in the optional 1/2 cup water a little at a time.

4. Knead in the caraway seed and the optional 1 teaspoon salt if using until evenly distributed.

5. Place the dough in a lightly oiled bowl, cover and let rise at room temperature for about 1 hour until puffy.

6. Turn the dough out, divide it in half and shape each piece into a round or oval loaf.

7. Place the loaves on a lightly oiled baking sheet or in oiled pans, cover and let rise for 30 minutes.

8. Heat the oven to 450°F (230°C). Score the tops of the loaves with a sharp knife.

9. Bake for 35 to 40 minutes until deep brown and the loaves sound hollow when tapped on the bottom.

10. Cool on a wire rack for at least 1 hour before slicing.