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