Caraway Rye Bread

1 cup (227g) water, lukewarm

1 cup (106g) King Arthur White Rye Flour, King Arthur Organic Medium Rye Flour, or King Arthur Organic Pumpernickel Flour*

4 teaspoons (14g) granulated sugar

2 ¼ teaspoons instant yeast

½ cup (113g) sour cream (low-fat is fine; please don't use nonfat)

1 to 2 tablespoons (7g to 14g) caraway seeds, to taste

1 ½ teaspoons (9g) salt

2 ⅓ cups (280g) King Arthur Unbleached All-Purpose Flour or 2 ⅓ cups (247g) First Clear Flour

3 tablespoons (25g) vital wheat gluten or King Arthur Rye Bread Improver, optional, for best rise

note: Also known as whole rye flour.

Directions at kingarthurbaking.com

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