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Jewish Rye Bread

yield: 20 total time: 90 minutes
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Ingredients

  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 cups warm water 110 degrees F
  • 2 cups flour first clear
  • 1 1/2 cups rye flour
  • 1 1/2 cups rye Sour Starter
  • 1 1/2 tablespoons salt
  • 2 1/2 tablespoons caraway seeds optional, use more or less if you’d like

Nutrition

  • Calories : 120 calories
  • Carbohydrate : 26 grams
  • Fat : 0.5 grams
  • Fiber : 4 grams
  • Protein : 4 grams
  • Sodium : 530 milligrams
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