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Sourdough Rye Bread


  • 1 package dry yeast
  • 1 1/2 cups warm water (110 degrees F)
  • 3 cups rye flour
  • 1 cup sourdough starter
  • 1/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 2 teaspoons caraway seed
  • 2 teaspoons salt
  • 2 to 3 cups all-purpose flour, divided


  1. Soften yeast in warm water.
  2. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt.
  3. Add 1 cup all-purpose flour. Stir into flour yeast mixture.
  4. Add enough remaining flour to make a moderately stiff dough.
  5. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary.
  6. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk.
  7. Punch down and divide in half. Cover and let rise 10 minutes.
  8. Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double.
  9. Bake at 375 degrees F for 35 to 40 minutes.

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