Overnight Caraway Rye Sourdough Bread

I was out of bread, so thought a rye sandwich bread would be nice. After a bit of adjustments to fit my 12 x 4 loaf pan and my ingredients on hand, I made up this Overnight Caraway Rye Sourdough Bread.

Ingredients:

• 8.75    ounces lukewarm water
• 8.25    ounces sourdough starter
• 6    ounces white rye, medium rye, or pumpernickel flour
• 12    ounces All-Purpose Flour (+ 1 to 2 tablespoons, if needed)
• 2    tablespoons sugar
• 3    teaspoons instant yeast
• 6    ounces Greek yogurt
• 1    tablespoon butter, softened
• 2    tablespoons caraway seeds
• 2    teaspoons salt
• 4    tablespoons vital wheat gluten

Instructions:

1. Mix water, sourdough, and rye flour together in the bowl of a stand mixer. Cover and let proof overnight.
2. In the morning, mix in rest of ingredients. Knead for about 4 minutes.
   (Add an extra tablespoon or so of flour if it seems really wet. I needed to this time.)
3. Place dough in oiled bowl, let rise 60 to 90 minutes.
4. Gently deflate the dough and shape it into a loaf.
5. Place in greased 12 x 4 loaf pan.
6. Cover and let rise until it is very puffy, about 60 to 90 minutes. 
7. Towards the end of the rise, preheat the oven to 350°F.
8. Spritz the loaf with water, and then slash it about 1/2" deep a couple of place just before you place it in the oven.
   (My bread deflated somewhat, but sprang back up in the oven.)
9. Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer in the center
   reads 195°F to 200°F. 
10. Remove the bread from the oven, and transfer to a cooling rack. 
11. Brush the top with melted butter.

Carole's Notes:

I liked this - it was great for peanut butter sandwiches. It has a nice soft crumb, a light rye (or is it caraway) flavor, and a firm enough crust to hold it together. I will definitely make this version again!

Recipe is lightly adapted from http://www.kingarthurflour.com/recipes/caraway-rye-bread-recipe