Sourdough Rye Bread

1 package dry yeast
1 1/2 cups warm water (110 degrees F)
3 cups rye flour
1 cup sourdough starter
1/4 cup granulated sugar
3 tablespoons butter, softened
2 teaspoons caraway seed
2 teaspoons salt
2 to 3 cups all-purpose flour, divided

Soften yeast in warm water. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt. Add 1 cup all-purpose flour. Stir into flour yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk.

Punch down and divide in half. Cover and let rise 10 minutes.

Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double.

Bake at 375 degrees F for 35 to 40 minutes.