Sourdough Rye With Caraway Seeds Recipe

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1 3/4 cups (9 ounces) rye flour

1 3/4 cups (9 ounces) whole wheat flour

4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour

3 cups spring water

1/4 cup (1 ounce) caraway seeds

1 cup (9-ounces) ripe rye chef, at room temperature

1 cup (5-ounces) rye flour, preferably medium ground

1/2 cup (4 fluid ounces) spring water

2 cups (18 ounces) rye sourdough starter, recipe follows

1 (3/4 ounce) tablespoon fine sea salt

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