Sprouted Sandwich Rye Bread | TASTE

Ingredients

• 4 ¾ c sprouted wheat flour
• 1 ¼ c plus 3 tablespoons sprouted rye flour
• 2 tsp salt
• 1 5/8 tsp yeast
• 1 tbsp toasted caraway seeds or black nigella seeds
• 2 ½ c water, lukewarm (95 degrees Fahrenheit)
• 1 ½ tbsp molasses
• ⅔ c Mother Starter