Rye and Wheat Sourbread with Caraway Seeds

    

A rye and wheat blend gives good flavor and 

a bit of rising power to this loaf. 

The addition of caraway seeds adds 

a sweetness to what people sometimes say," rye

has a bitter sour taste."

As Always, 

ENJOY!

Recipe Source: The Scandinavian Kitchen by Camilla Plum

INGREDIENTS

10 1/2 oz. sourdough starter

1/2 oz. yeast

1 1/4 lb. wheat flour

14 oz. rye flour

1 Tbs. coarse sea salt

2 1/2 - 2 3/4 cups buttermilk

2 Tbs. caraway seeds

  Mix all ingredients, knead well for 20 minutes. Let rise until doubled, 6-12 hours. Shape both loaves and let rise until fluffy and spongy. Bake on stone in oven 350 degrees for 35-40 minutes.
   Let rest 24 hours before cutting.