Sourdough Rye Bread Recipe

• 1 pkg. active dry yeast
• 3 c. rye flour
• 1 c. Sourdough Starter, at room temperature
• 1/4 c. sugar
• 2 tbsp. butter, softened
• 2 teaspoon caraway seed
• 3 to 3 1/4 c. unbleached white flour
• 1/2 teaspoon baking soda

1. In large mixer bowl, soften yeast in 1 1/2 c. hot (110 degrees) water.
2. Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed and 2 tsp.
3. salt; beat well.
4. Combine 1 c. of the white flour and the soda; stir into flour-yeast mix.
5. Add in sufficient remaining unbleached flour to make a moderately stiff dough.
6. Knead on floured surface till smooth, 5 to 8 min.
7. Place in greased bowl, turning once.
8. Cover; let rise till double, about 1 1/2 hrs.
9. Punch down; divide in half.
10. Cover; let rest 10 min.
11. Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
12. Cover; let rise till almost double, 45 min.
13. Bake at 375 degrees for 35 to 40 min.
14. Remove from pans, cold.
15. Makes 2 loaves.

active dry yeast, rye flour, sourdough starter, sugar, butter, caraway seed, unbleached white flour, baking soda

Taken from cookeatshare.com/recipes/sourdough-rye-bread-45910 (may not work)