Rye pre-ferment — make the night before

1. Mix well, cover loosely, and ferment 8–12 hours at room temperature.
2. By the next day it should be aerated, pleasantly sour, and noticeably active.

Next day:

1. Mix the pre-ferment, 1/2 cup water, molasses, oil, and yeast.
2. Add the rye flour, bread flour, salt, and caraway.
3. Mix until thoroughly combined. Add additional water a tablespoon at a time if needed.
4. This is not going to behave like wheat bread dough. It should be sticky, heavy, and only modestly elastic.
5. Knead or mix for about 5–7 minutes. You are mostly developing the wheat portion; don’t chase a windowpane.
6. Cover and rise 45–60 minutes.
7. Shape gently into a round or oval loaf using damp or lightly oiled hands. Alternatively—and perhaps more reliably on stream—place it into a greased 8 1/2 × 4 1/2-inch loaf pan.
8. Proof another 30–45 minutes.
9. Heat oven to 425°F.
10. Brush the top with water and optionally sprinkle with additional caraway.
11. Bake:
12. 15 minutes at 425°F, Reduce to 375°F, Bake another 30–35 minutes. Target internal temperature: roughly 200–205°F.
13. Cool completely before slicing—ideally several hours. Rye crumb needs time to set.