1 package (1/4 ounce size) active dry yeast 1 1/2 teaspoon sugar 1 cup Warm Water -- (105-115 degrees) 1 1/2 teaspoon salt 2 teaspoons vegetable oil 2 tablespoons caraway seeds 3/4 cup sourdough starter 1 1/2 cup medium rye flour 2 1/4 cups all-purpose flour Melted Butter For Brushing
In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden spoon or mixer at low speed, stir in salt, oil, caraway seeds and sourdough starter. Beat in 1/2 cup each rye flour and all-purpose flour. Add 1 cup rye flour and beat well. Gradually stir in all but 1 cup all purpose flour.
Turn dough out on floured surface and knead 10 minutes, adding remaining flour as needed to make a stiff dough. Wash and grease large bowl. Place dough in greased bowl, cover and let rise in a warm place until double in size, about 1 hour. Grease a large baking sheet.
Punch dough down and divide in half. Turn out onto lightly floured surface. Knead each portion and shape into smooth balls. Place on opposite ends of prepared baking sheet, cover and let rise in a warm place until loaves are doubled in size, about 45 minutes.
Preheat oven to 375. Press the long handle of a wooden spoon across the middle of each loaf, almost to the bottom of the loaf. Make 2 more indentations on either side. Loaves will flatten out. Brush loaves with melted butter. Bake 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack. Makes 2 1 lb. round loaves.