I use a recipe that used to be on your website but is no longer there
It is caraway rye bread and it is delicious luckily I copied the recipe before you all removed it
Best tasting recipe but one question it is so sticky and hard to handle
And I add flour little by little but was wondering if I should just increase the flour upfront to avoid the stickiness please advise
1 CUP) 224 GRAMS SOUR DOUGH STARTER
(1 1/2 CUP 12 OUNCES WATER
145 GRAMS RYE FLOUR
140 GRAMS WHITE FLOUR

MIX WELL IN A BOWL COVER SET ASIDE FOR 1 HOUR MINIMUM

THEN ADD THE FOLLOWING

1 TABLESPOON MAPLE SYRUP
1 3/4 TEASPOONS SALT
210 GRAMS WHITE FLOUR

MIX WELL IF DOES NOT CLEAN BOTTOM OF BOWL ADD 1 TABLESPOON AT A TIME UP TO 1/4 CUP
HAND KNEAD FOR 4 MINUTES PUT IN LIGHTLY OILED BOWL TURN OVER COVER BOWL
LET REST 30 MINUTES STRETCH AND THEN COVER
LET REST 30 MINUTES STRETCH AND THEN COVER
LET REST 60 MINUTES STRETCH AND THEN COVER
LET REST 30 MINUTES STRETCH AND THEN COVER

REFRIGERATE OVERNIGHT
TAKE OUT SPRINKLE DOUGH WITH 1 TABLESPOON OF CARAWAY SEEDS AND KNEAD IN SPRINKLE SEEDS A LITTLE AT
A TIME
FORM LOAVES COVER AND LET RISE FOR 1 1/2 HOURS
PREHEAT OVEN TO 425 DEGREES
WHEN READY TO PUT IN OVEN BRUSH ONE EGG WHITE WITH SOME CARAWAY SEEDS
MIXED IN BAKE 30 MINUTES OR UNTIL THERMOMETER INSERTED IN BREAD REACHES 200

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