Who am I to improve on James Beard's Sourdough bread recipe? Well I just used my existing sourdough starter instead of making a new one as he suggests and omitted the poppy seeds. Sourdough Rye Bread (Adapted from Beard on Bread ) 1 pkg of yeast (2 1/4t) 1/4 c water 3 T sugar 1 c sourdough starter 4 c flour 2 c rye flour 2 T butter, melted 11/2 T caraway seeds 1 egg, beaten Dissolve sugar and yeast in warm water. Set aside for about 10 minutes. In a bowl add starter, 2 c flour, butter, and caraway seeds. Add yeast and add rye flour. Add additional flour as needed. The dough will be stiff. Knead until dough is smooth (it will be a little sticky). Place in greased bowl and cover. Let rise until doubled - about 2 hours. Post-Rise Pre-Rise Punch down and divide dough in half. Shape into rounds and place on greased (or silpat) sheet pan. Cover and let rise again about 1 hour. Slash tops and brush with beaten egg. Bake in 375 for 30 minutes or until browned and ...