Sourdough Rye | James Beard Foundation

Ingredients

• 2 packages active dry yeast
• 3 1/4 cups warm water, approximately 100ºF to 150ºF
• 6 cups all-purpose flour
• 2 cups rye flour
• 2 teaspoons salt
• 1 tablespoon caraway seeds
• 1 1/2 teaspoons poppy seeds
• 2 tablespoons butter, melted
• 3 tablespoons granulated sugar
• Cornmeal
• 1 egg, lightly beaten with 1 tablespoon water