German Country Style Sourdough Rye Bread With Caraway Seeds

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225 g strong white bread flour

3 tablespoons water

1/2 teaspoon fast-rising active dry yeast

50 g strong white bread flour

1 1/4 teaspoons fast-rising active dry yeast

225 g rye flour

1 tablespoon milk

250 ml tepid water

2 tablespoons sugar

Overnight Sourdough Sponge

2 teaspoons salt

2 tablespoons caraway seeds


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