German Sourdough Rye from Laurel's Kitchen Bread Book
I got a new digital camera, inspired by all the wonderful pictures on this web site. But then I had to wait for photogenic bread. Then I had to wait for an AC power supply after the wimpy alkaline batteries died.
The bread is very dense - 6 cups rye flour and 3 cups whole wheat. Inexplicably, it also calls for a mere 1/2 teaspoon caraway seeds. I put in about a tablespoon, but I could have added more.
Also, with all that flour, it only makes two loaves. But I like to make mini-loaves because I'm a single person. So I made six mini-loaves, but each one of those was still 12 ounces. I probably should have added some vital gluten.
It is, however, very good.
I was very excited with how well my sourdough starter was doing. I've had bad luck with it, and thought I would finally have a success. I was disappointed when the final dough called for yeast. But that's a lot of rye for a sourdough to handle. So I'll have to look for a sourdough-rising success next time.