Sourdough Rye

Starter

• 350 g water, lukewarm
• 1 Tbsp dried instant yeast
  of 30 g fresh yeast, crumbled
• 250 g rye flour
• 2 Tbsp caraway seeds
• 3 Tbsp black treacle

Bread

• 30 g unsalted butter, diced
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 115 g wholemeal flour
• 450 g plain flour, plus extra for dusting
• 125 g water, lukewarm
• 1 Tbsp fine sea salt
• olive oil, for greasing
• 1 medium egg, mixed with 1 Tbsp water