I didn’t have time to get creative this week so I flipped through Hamelman’s Bread and settled on the 40% rye with caraway seeds.  The only significant change I made was to leave out the yeast.  The rye sour (all of the rye flour is prefermented) raised the bread just fine on its own, it just took longer.

What a nice bread this is!  The flavor of all that prefermented rye is nicely complimented by the caraway seeds.  This is going to make great sandwiches all week.  (And, don’t be put off by the yellowish color, that’s just me not getting the white balance quite right on the camera.)

Marcus