Author: Bob and Robin Young

Web Page: www.rockinrs.com

Starter

1

In a large bowl, combine the flours, caraway seeds, yeast, sugar and water. Mix until smooth. Set aside at room temperature for 3-4 days.

Dough

1

Mix the bread flour, yeast, caraway seeds and salt. Gently place on top of the sponge. Gently mix by hand. Add more water if necessary. Cover and allow to ferment for 1-4 hours. (You can place in a refrigerator after the first hour and leave overnight.)

2

Add the oil to the dough. Using a mixer fitted with a dough hook, mix for 1 minute on low. Increase the speed and mix for 10 minutes. Knead in some flour on the counter if the dough is too sticky.

3

Place the dough in a lightly greased dough rising bowl, cover and let rise until doubled, 1-2 hours at 75-80°F

4

Once the dough has doubled, place the dough on a floured surface. Stretch our to a square shape and business fold the dough. Quarter turn the dough and repeat. Repeat this process two more times. Place in an oiled bowl, cover and allow to rise for about 45 minutes. Place the dough in a tared bowl and weigh. Divide the dough in half and place in loaf pans. Cover and allow to rise until doubled.

5

When the dough has risen, slash the top 3 times across the loaf. Place in a pre-heated 450° oven for 15 minutes. Reduce the heat to 400°F and bake for 30 to 40 minutes, or until the internal temperature is 190-200°F. Remove from oven and cool for 20 minutes before slicing.