Jewish Rye Bread Recipe | King Arthur Baking

Ingredients

• 1 rounded tablespoon (14g) ripe sourdough starter
• 2 1/4 cups (237g) King Arthur Pumpernickel Flour*
• 7/8 cup (198g) room-temperature water (70°F)
• 1 heaping cup (74g) bread
• 1/3 cup (74g) cool water
• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
• all of the rye sour from above, minus one rounded tablespoon*
• 1 cup plus 1 tablespoon (241g) water (80°F)
• 1/3 cup (85g) old bread soaker, from above, at room temperature
• 1 tablespoon caraway seeds, optional
• 1/2 teaspoon ground caraway seeds, optional
• 2 teaspoons (12g) table salt
• 1 teaspoon instant yeast