Dark Rye Sourdough Bread With Molasses and Caraway

Step 1

In a large bowl mix all the ingredients into a tacky dough.

Step 2

On a lightly floured surface knead the dough until smooth.

Step 3

Loosely shape the dough into a ball and proof it overnight at room temp in a covered bowl.

Step 4

Punch the dough down in the bowl and turn it out on a floured surface. Loosely shape the dough into a ball. Cut the dough into two equal portions. Let the dough rest for 5 minutes.

Step 5

Shape each half into a mini loaf by patting the dough into a rectangle and folding and pressing the top and then the bottom toward the center. Turn the loaf over and let it rest seam side down.

Step 6

Brush the top of each loaf with water and sprinkle with caraway seeds if desired.Transfer the mini loaves to mini bread pans to continue fermenting. Let the dough rise to double in size.

Step 7

Preheat your oven to 400°F.

Step 8

Bake the mini loaves for 30 minutes.

Step 9

Remove them from the oven and let them carryover in the pan for 10 minutes.

Step 10

Remove the loaves to wire racks and let cool completely before slicing.