Sourdough Rye Bread

Ingredients

• 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

Instructions

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 a 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 a 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.