German Country Style Sourdough Rye Bread With Caraway Seeds

Total Time: 15 hrs Preparation Time: 12 hrs Cook Time: 3 hrs

Ingredients

• 50 g strong bread flour
• 1/2 teaspoon fast-rising active dry yeast
• 3 tablespoons water
• 1 tablespoon milk
• 250 ml tepid water
• 2 tablespoons caraway seeds
• 225 g rye flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 225 g strong bread flour
• 1 1/4 teaspoons fast-rising active dry yeast

Recipe

• 1 to make the sourdough sponge.
• 2 mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
• 3 to make the bread.
• 4 when you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
• 5 the add in this order: rye flour, salt, sugar and then the bread flour.
• 6 finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
• 7 set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
• 8 once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. remove the paddle if it is still in the bread before slicing.
• 9 serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.