Sourdough Fermented Limpa Bread

Method

1. In a large bowl, combine the rye flour, all-purpose flour, salt, and caraway seeds.
2. Stir in the sourdough starter, warm water, and honey until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased loaf pan.
6. Bake at 350°F (175°C) for 45-50 minutes until golden brown.
7. Let the bread cool completely before slicing.