The night before you bake the bread, feed the starter with 100g rye flour, 50g bread flour and 150ml water. Cover and let stand at room temperature overnight.
In a large bowl, mix together expanded starter, 4 tablespoons water, 1/2 teaspoon salt, sugar, oil, caraway seed and 125g each rye and bread flour. Add more or less flour as necessary to get a soft dough.
Turn dough out onto a lightly floured surface and knead until satiny. Place in a well oiled bowl and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
Punch down dough and shape into loaves. Place on a greased baking tray. Allow to rise until doubled in bulk.
Bake at 180 degrees C for 40 minutes, or until it sounds hollow when thumped on the bottom.
Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge. This is the best of the wholemeal ones I've tried. It rose nicely, but that probably has something to do with me kneading the heck out of it and also me being patient with the dough. I read some advice about sourdough rye, and it said to let it rise for 2-3 hours on each rise. I didn't let this loaf go that long, but pretty close. Anyway, I recommend this one to those who like rye bread. - 14 Jul 2008
Can anyone tell me why you have to throw away 1/2 the starter every day when feeding it. It seems so wasteful. Thank you. Fabulous recipe - 30 Jun 2016
really good! I have a 33 year old starter, so I have been using sourdough for quite a number of years. I did an egg wash,( one whole egg with a tsp. of water, mixed) and brushed it on the bread before baking, then added a sprinkling of caraway seed. It was really good. I made one big loaf instead of two. - 14 Jul 2008