Here is another rye bread - it is better (chewier and tangier (more tangy?) than the other sourdough I make but requires more advance planning - but since I've got some sourdough starter already going I'll be making it ..
The recipe comes from Beard On Bread like most of my bread recipes - only slightly adapted
2 packages active dry yeast
3 1/4 cups warm water
6 cups all-purpose or preferably bread flour
2 cups rye flour
2 teaspoons salt
1 tablespoon caraway seeds
1 1/2 teaspoons poppy seeds (optional)
2 tablespoons butter, melted
3 tablespoons granulated sugar
1 egg, lightly beaten with 1 tablespoon water
Four days ahead of baking, prepare the “starter.” Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a non reactive bowl or container. Cover and let stand at room temperature for 1 day. Then refrigerate for at least another 2 days.
The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let stand at room temperature overnight ( about 12 hours).
The next day stir down the dough and add the second package of yeast, which has already been dissolved in 1/4 cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar.
Then add about 4 cups all-purpose flour, 1 cup at a time, to make a stiff but workable dough. Knead for 10 to 12 minutes, and then shape into a ball. Place the ball in a buttered bowl, turning to coat the dough with the butter. Cover and let rise in a warm, draft-free place until doubled in bulk for about 2 hours.
Punch down and divide the dough in half. Shape into two round loaves and place on a baking sheet covered with foil generously sprinkled with cornmeal. Cover and let rise again until doubled in size, about 1 hour.
Preheat oven to 375ºF.
Brush with the egg wash, and bake for 30 to 40 minutes, or until lightly browned and the loaves sound hollow when rapped with your knuckles. Cool, covered with towels to prevent the crust from hardening.