|My rating: really like it|
I love rye bread, but I was looking for a way, to make a softer rye loaf. I started by making a loaf, from a rye sourdough starter. But that was still not soft enough, Then I decided, to use my Soft sourdough bread recipe, as a base. That was what I was looking for. So here's the result. A nice mild rye flavor, ground caraway seeds, and a soft, dense loaf.
1cup sourdough starter
3/4cup sour cream or buttermilk
1pkg. dry yeast
1Tbl. caraway seeds-ground in a spice grinder
1-1/2cups rye flour
1-1/2cups all purpose flour
In a large bowl, mix together everything except the flours.
Stir in the rye flour with a spoon, beat into a batter.
Add the all purpose flour, kneading in enough so it's not sticky. Knead 3-5 minutes more, into a smooth dough.
Turn into an oiled bowl, flipping twice, cover and let rise until doubled. About 2-3 hours.
Punch down, and place it in a greased loaf pan. Cut a few slits in the loaf, if you prefer.
Let rise until double again. About 1 hour.
Bake at 375* until lightly browned. About 30 minutes. I like to butter the top of the loaf, right after it come out of the oven.