Finnish Rye Bread

Instructions

1. Prepare the sourdough
   If you don't have a sourdough starter, make one by mixing 1 cup rye flour with 1 cup water and letting it sit covered at room temperature for 5-7 days, feeding it daily with 1/4 cup rye flour and 1/4 cup water until bubbly and sour-smelling.
2. Activate the yeast
   In a large bowl, combine warm water, yeast, and molasses. Stir gently and let stand for 10 minutes until foamy.
3. Make the dough
   Add sourdough starter, salt, caraway seeds, and melted butter to the yeast mixture. Stir in rye flour, one cup at a time, mixing well after each addition. Gradually add all-purpose flour until the dough becomes too stiff to stir.
4. Knead the dough
   Turn dough onto a floured surface and knead for 8-10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic, though still slightly tacky.
5. First rise
   Place dough in an oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm place for 2 hours, or until doubled in size.
6. Shape the bread
   Punch down the dough and shape into a round loaf or traditional ring shape. If making a ring, use a floured glass to create a hole in the center. Place on a parchment-lined baking sheet.
7. Second rise
   Cover shaped dough with a cloth and let rise for another 1 hour, or until nearly doubled in size. Preheat oven to 375°F (190°C) during the last 30 minutes of rising.
8. Bake the bread
   Bake for 40-45 minutes until the loaf sounds hollow when tapped on the bottom. Brush the hot loaf with melted butter for a soft crust. Cool completely on a wire rack before slicing.