Sourdough Rye Bread

Using both starter and active dry yeast.

Ingredients:

1 Cup Sourdough Starter

1 1/2 Cups Warm Water

1/2 Tbsp. Active Dry Yeast

1 Cups Rye Flour

3/4 Cup Whole Wheat Flour

3 Cups Bread Flour

2 Tbsp. Caraway Seeds

1 tsp. Kosher Salt

Method:

Mix active dry yeast and warm water, let sit a few minutes to activate. In the bowl of an electric mixer, add rye, wheat, bread flour, caraway seeds, salt and whisk together by hand. Next, add your starter and active dry yeast mixed with warm water. Attach the bowl, equip the mixer with a dough hook and slowly add the flour on low speed. Once the flour is incorporated, flip the mixer to medium speed for 5 minutes. Rest the dough until it has doubled in size.

Punch down, shape into 2 loaves and rest again until it has doubled in size.

Preheat the oven to 500 degrees and equip the oven with a pan for water under the shelf where the bread will bake. When inserting, score the bread, add two cups of warm water to a pan on the shelf under the bread and then turn the temperature down to 425 degrees. Bake for 35 minutes. Let rest for about an hour before slicing. Enjoy!