Recipe for Sourdough Rye Bread from the Sourdough section.
Sourdough Rye Bread1 package dry yeast
1 1/2 cups warm water (110 degrees F)
3 cups rye flour
1 cup sourdough starter
1/4 cup granulated sugar
3 tablespoons butter, softened
2 teaspoons caraway seed
2 teaspoons salt
2 to 3 cups all-purpose flour, divided Soften yeast in warm water. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt. Add 1 cup all-purpose flour. Stir into flour yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk. Punch down and divide in half. Cover and let rise 10 minutes. Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double. Bake at 375 degrees F for 35 to 40 minutes.
We hope you enjoy your freshly made Sourdough Rye Bread. This recipe came from Sourdough's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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