• prep: 20 min
  • cook: 25 min
  • total: 45 min
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  • servings:
  • Summary

    Start the night before to have fresh bread for lunch. INSTRUCTIONS Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes. If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour. Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes knead the dough, return it to the bowl. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate over night. Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 2 tablespoon caraway seeds and knead to distribute the seeds If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape. If baking in a Dutch oven form the dough into a round


    • 1 cup (8 oz, 224) active sourdough starter (100% hydration)
    • 1 1/2 cups (12 oz, 375ml) warm water
    • 1 cup (5oz, 145g) stone ground rye flour
    • 2 1/2 cups (12oz, 336g) bread flour
    • 1 tablespoon malt syrup
    • 2 teaspoons table salt
    • 2 tablespoons caraway seeds
    • 1 egg white


    Click Here For Step-By-Step Instructions



    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1760 % Daily Value *
    • Total Fat: 8 g 11.91%
    • Saturated Fat: 1 g 4.2%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 4731 mg 197.11%
    • Calcium: 160 mg 16%
    • Potassium: 468 mg 13.37%
    • Magnesium: 0 mg 0%
    • Iron: 21 mg 117.39%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 356 g %
    • Dietary Fiber: 24 g 96.88%
    • Sugar: 16 g
    • Protein: 58 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 0.14%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch23
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total29 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq