SOURDOUGH-RYE BREAD Recipe

In large mixer bowl, soften yeast in 1 1/2 cups warm (110 degrees) water. Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed and 2 teaspoons salt; beat well. Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture. Add enough remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Place in greased bowl, turning once. Cover; let rise until double, about 1 1/2 hours. Punch down; divide in half. Cover; let rest 10 minutes. Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until almost double, 45 minutes. Bake at 375 degrees for 35 to 40 minutes. Remove from pans, cool.

Makes 2 loaves.