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Ingredients

1 cup sourdough starter 1 cup rye flour ½ cup bread flour ⅔ cup water ¼ cup water 1 cup rye flour 1 cup bread flour ½ tablespoon salt 1 tablespoon white sugar 1 tablespoon olive oil 1 tablespoon caraway seed ½ cup water 1 teaspoon salt

Nutrition Info

81.1 calories carbohydrate: 15.8 g cholesterol: 0.1 mg fat: 0.9 g fiber: 1.7 g protein: 2.4 g saturatedFat: 0.1 g servingSize: - sodium: 245.4 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.

2 loaves

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.