To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.01 Kcal (1281 kJ)
Calories from fat	18.02 Kcal
		% Daily Value*
Total Fat	2g	3%
Cholesterol	0.05mg	0%
Sodium	778.48mg	32%
Potassium	349.08mg	7%
Total Carbs	63.24g	21%
Sugars	3.51g	14%
Dietary Fiber	10.77g	43%
Protein	12.02g	24%
Vitamin C	0.5mg	1%
Iron	4.1mg	23%
Calcium	40.5mg	4%

Amount Per 100 g
Calories	305.44 Kcal (1279 kJ)
Calories from fat	17.98 Kcal
		% Daily Value*
Total Fat	2g	3%
Cholesterol	0.05mg	0%
Sodium	777.02mg	32%
Potassium	348.42mg	7%
Total Carbs	63.13g	21%
Sugars	3.51g	14%
Dietary Fiber	10.75g	43%
Protein	12g	24%
Vitamin C	0.5mg	1%
Iron	4.1mg	23%
Calcium	40.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.5

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
high fiber

Bad Points

High in Sodium

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