Dian's Sourdough Rye Bread with Caraway Seed

2 cups all-purpose flour
1-1/2 cups rye flour
1-1/2 cups Better for Bread flour
1 package active dry yeast
2 Tablespoons sugar
1 Tablespoon caraway seed
2 teaspoons salt
1-1/2 cups sourdough starter
1 cup warm water

Combine dry ingredients in a large mixer bowl. Make a well in the center and add the starter and water. Using the dough hook, mix on number 2 of your Kitchenaid mixer for 7 minutes. If dough is sticky, gradually add a little more flour (about 1 Tbsp at a time). Do not add more than 1/2 cup. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape each into a smooth ball, cover and let rest 10 minutes. Shape into 2 loaves and place in 2 greased 9"x5"x3" pans. Cover and let rise in a warm place until doubled.

Preheat oven to 3750F. Bake 40 minutes. Cool on rack.

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