Rye Bread

• 1 cup tepid water
• 1 cup rye flour
• 3/4 cup plain yogurt
• 1 tbsp unsulfured molasses
• 1 tsp instant yeast
• 1 tsp caraway seeds, lightly crushed
• 1 cup rye flour
• 2 tsp salt
• 1 3/4 cups bread flour, as needed
• 1 large egg, beaten, to glaze
• 1 tsp caraway seeds, for the crust

1. Whisk the starter ingredients together in a medium bowl.
2. Cover with plastic wrap and let stand for 812 hours, until bubbly.
3. Transfer to a large bowl.
4. Stir in the rye flour and salt.
5. Stir in enough of the bread flour to make a stiff dough.
6. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky'do not add too much flour.
7. Shape the dough into a ball, and turn in an oiled bowl.
8. Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.
9. Punch down the dough and form into a 9in (23cm) long football shape.
10. Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.
11. Preheat the oven to 425F (220C).
12. Brush the loaf with beaten egg and sprinkle with caraway seeds.
13. Cut a shallow slash down the center of the loaf.
14. Bake for 20 minutes.
15. Reduce the oven temperature to 400F (200C) and continue baking until the dough sounds hollow when tapped on the bottom.
16. Cool on a wire rack.

water, rye flour, plain yogurt, molasses, yeast, caraway seeds, rye flour, salt, bread flour, egg, caraway seeds

Taken from www.cookstr.com/recipes/rye-bread (may not work)