Rye Bread with Caraway Seeds

By the book, this is a "classic Eastern European" rye bread.

Unlike the dense, heavy rye breads of Germany or Scandinavia, this sourdough "rye" bread contains very little rye flour: only about a fourth. (In Germany therefore, this could not even be called a rye bread, but a Weizenmischbrot, a "wheat-combination bread"). The high proportion of wheat gives the bread a pleasant spongy texture, while the rye flavor is clearly dominant, enhanced by the caraway seed.

Right: Before and after; two loaves proofing in a couche.

Daniel Leader & Judith Blahnik Bread Alone: Bold Fresh Loaves From Your Own Hands - William Morrow & Co., New York, 1993