Caraway Rye Bread

kingarthurbaking.com

JudyN

Updated version of Nelson's Rye Bread

1 cup (227g) lukewarm water

1 cup (106g) white rye, medium rye, or pumpernickel flour

4 teaspoons (14g) sugar

2 ¼ teaspoons instant yeast

½ cup (113g) sour cream (low-fat is fine; please don't use nonfat)

1 to 2 tablespoons (7g to 14g) caraway seeds, to taste

1 ½ teaspoons salt

2 ⅓ cups (280g) King Arthur Unbleached All-Purpose Flour or First Clear Flour

3 tablespoons (25g) vital wheat gluten or rye bread improver, optional, for best rise

Directions at kingarthurbaking.com

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