SOURDOUGH RYE BREAD WITH CARAWAY

Steps:

• Mix sourdough starter with warm water with a whisk until thoroughly combined.
• Add rye flour a little bit at a time, incorporating well before each addition.
• Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
• Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
• Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
• Punch down dough, cut in half and form loaves.
• Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
• Preheat oven to 350°F.
• Bake for 30 - 35 minutes, bread will appear lightly browned.
• Cool on racks.
• Freezes well.