Serves: 5
Total Calories: 1,595
Yield: 2 Large Oval Loaves

THE SPONGE
1 cup "Foolproof" Sourdough Starter
2 cups lukewarm water
4 tablespoons vegetable oil
2 tablespoons molasses
2 cups rye flour
2 cups white unbleached flour
THE BREAD
1 tablespoon salt
1/2 teaspoon baking soda
1 tablespoon caraway seeds
1 cup rye flour
2-3 cups white unbleached flour
1 egg white plus 1 tablespoon cold water

1. Mix all of the sponge ingredients in a large bowl and cover with plastic wrap or a clean dishtowel. Let sit at room temperature for at least 12 hours, or until the sponge doubles in bulk and has a bubbly top.

2. Stir the sponge and transfer it to a dishpan or large bowl. Add the salt, baking soda, caraway seeds, rye flour, and 2 cups of white flour. Beat with a wooden spoon until well blended. Continue to sprinkle more flour on the doughy batter until you can’t stir anymore, then start to mix with your hands. Add more flour a bit at a time, as necessary.

3. As soon as you can handle the dough, sprinkle lightly with more white flour and begin to knead directly in the bowl (or on a floured board), adding more flour a little at a time until the dough doesn’t absorb any more. Knead for a full 10 minutes (and don’t cheat), or until the dough is smooth and elastic. Shape into a ball. Lightly sprinkle a large baking sheet with cornmeal and set aside.

4. Cut the ball of dough in half, then shape each half into an oval loaf. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cover and set in a warm spot for about 2 hours, or until the loaves have doubled in bulk.

5. Cut three 1/2-inch-deep slashes diagonally across the top of each risen loaf. In a small bowl, beat together the egg white and cold water, then brush some on each loaf. Sprinkle with caraway seeds, and place in a preheated 375°F oven. After 30 minutes, brush the loaves with more egg white mixture, and continue to bake another 20 minutes, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

* When you take out your cupful of starter, remember to feed the remaining batch by stirring in 1/2 cup water and 1/2 cup flour. Leave out overnight before refrigerating again.

Nutritional Facts:

Serves: 5
Total Calories: 1,595
Calories from Fat: 108

More Recipes from the Great Natural Breads Made Easy Cookbook:
It Starts with a Starter
"Wild Yeast" Sourdough Starter
"Foolproof" Sourdough Starter
Quick Sourdough Bread
Classic Sourdough Bread
Sourdough Rye Bread