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Jewish Rye Bread

yield: 20 total time: 90 minutes

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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