Dark Caraway Rye Bread

Many rye breads are made using a sourdough starter since rye flour can only develop gluten in the presence of acidity. Without using a sourdough, the best solution is to use a combination of rye flour and strong bread flour to impart the necessary elasticity to the dough, but even then part-rye doughs like this one tend to remain quite sticky. Try not to use too much flour in shaping the dough or it might not grow together well while it’s rising and baking. I was amazed when I learned years