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Ingredients Jump to Instructions ↓

  1. 1 pkg. active dry yeast

  2. 3 c. rye flour

  3. 1 c. sour dough starter

  4. 1/4 c. sugar

  5. 3 tbsp. butter, softened

  6. 2 tsp. caraway seed

  7. 3 - 3 1/4 c. flour

  8. 1/2 tsp. salt

  9. 2 tsp. baking soda

Instructions Jump to Ingredients ↑

  1. In large bowl soften yeast in 1 1/2 cups warm water. Blend in rye flour, sour dough starter, sugar, butter and salt; beat well. Combine 1 cup flour and soda, stir into flour-yeast mixture. Add remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Place in greased bowl, turn once. Cover, let rise until double. Punch down, divide in half; place in greased 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pans. Cover and let rise until almost double. Bake at 375 degrees for 35 to 40 minutes. Remove from pans; cool.

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