Jewish rye bread

Ingredients:

• Dry yeast – 1.5 tablespoons
• Warm water – 1.5 cups
• Wheat flour - 2 cups
• Rye flour – 1.5 cups
• Rye leaven – 1.5 cups
• Salt – 1.5 tbsp.
• Cumin – 2.5 tablespoons

Preparation:

1. In a large bowl, dissolve the yeast in warm water and let it sit until it begins to bubble. Add all the flour, starter, salt, and caraway seeds. Stir with a wooden spoon until smooth.
2. Place the dough on a well-floured work surface and knead for 5 minutes, stretching and folding it. The dough should be somewhat elastic and resist stretching. If it's not elastic enough, add more flour. Continue kneading for another 3 minutes.
3. Transfer the dough to a clean, damp bowl. Use damp hands to smooth the dough, cover the bowl with plastic wrap, and place in a warm place. The dough should double in size.
4. Prepare a baking sheet by sprinkling it with a mixture of corn and rye flour.
5. Wet a clean work surface with water. Form one half of the dough into a ball, then repeat with the other half. Let the dough rest for no more than 10 minutes; this is optional. Transfer to a baking sheet.
6. Preheat oven to 190 C, place a pan of water on the bottom of the oven.
7. Place the baking sheet with the dough in the oven and bake for 5 minutes, then remove and pierce the loaf with a skewer to create 12 holes. Reduce the temperature to 170°C (350°F) and continue baking for another hour or more. Cooking time will vary depending on the moisture content of the dough. The bread is ready when it springs back easily when pressed with your fingertips.
8. Remove the bread from the oven, sprinkle with water and let cool. Jewish rye bread Stores well for up to a week, wrapped in plastic wrap.