View source for Recipes/Sourdough Rye Bread

This is the best bread I've made yet:

Sourdough Rye Bread

Makes one largeish loaf.

* 1¾ cups bread flour
* ¾ cup rye flour (I use whole)
* ¾ cup sourdough culture
* 1 cup lukewarm water
* 2 tsp salt
* ½ tsp instant powdered yeast
* 1 tbsp caraway seeds


Mix ingredients and knead for 10 mins by hand or 6 mins in mixer. Dough will be sticky.
Leave to rise for 1 hour.
Flour lightly (just enough for the dough to be workable – in my case that’s usually a bit more than light flouring) shape into a loaf and, if you have one, place in a well-floured banneton. Otherwise, place in a bread pan. Leave to rise for 30 minutes.

* If using a dutch oven, heat the dutch oven for 20 minutes in an oven at 240-250C (I use 240C turbo). After 30 minute rise, turn loaf into dutch oven and slash loaftop. Bake for 25 minutes with lid on, remove lid and bake for a further 15 minutes.
* If not using dutch oven, slash loaftop and bake loaf as above for 35 minutes.


UPDATE:

I think the recipe is improved by using 0.5C whole wheat and 1C bread flour instead of 1.5C bread flour, and 1 tsp yeast rather than 0.5 tsp. Maybe just because my yeast is a bit old...