Whole-wheat Rye Sourdough Bread

Ingredients

Instructions

1. 1

   Stir yeast into the milk. In the bowl of a stand mixer and using a dough hook, combine the yeast mixture, sourdough starter, brown sugar, kosher salt, seeds, cardamom and rye flour at low speed. Scrape down if necessary.

2. 2

   Add in the whole wheat flour and beat at medium to combine, Add in the white flour, roughly by the cup, beating in between. Scrape down sides to make sure all flour is incorporated.

3. 3

   Knead the dough now at a medium speed for 7 minutes. The dough will be smooth and sticky. Do not add more flour.

4. 4

   Place the dough in a greased bowl and cover with saran. Let the dough rise until doubled, about 1 1/2 to 2 hours.

5. 5

   Put the dough into your prepared bread mold or pan. The dough will deflate on its own during this process.

6. 6

   Cover the pan with greased saran and let the loaf rise to 1-inch above the top of the pan, 45 to 60 minutes. Preheat oven to 400º F.

7. 7

   Bake the dough for 25 minutes. The loaf will be nicely browned and hollow-sounding when you tap it.

8. 8

   Cool for 10 minutes and remove the loaf from the pan to continue cooling.