ingredients:
48 hour starter:
1 tablespoon dry yeast in
2 cups of tepid water
2 cups rye flour
next day:
1 cup water
1.5 cups rye flour

The Dough Ingredients for the Corn Rye Bread:
1.5 cups warm water (110°)
1 pkg (1 T.) dry yeast
1/2 tsp. sugar
4 tsp. kosher salt
3 cups Rye Sourdough Starter, measured after stirring down
2 cups high gluten flour
3.5 cups all-purpose flour
Cornmeal for dusting
1 egg white beaten with 2 T. water for glaze
2 tsp. caraway seeds for topping and more for inside, if desired

Directions:
For the Starter:
1. Pour 2 cups of room temperature water in a stainless or glass bowl and mix in a tablespoon of yeast and then 2 cups of rye flour.

Add a medium size onion peeled an halved. . Cover with a towel and let stand for 24 hours at room temperature.

2. The next day add 1 cup of room temperature water and 1-1/2 cups of rye flour. Cover and let it sit again for 24 hours. remove onion and keep in fridge till ready to use.

3. Time to Make the Bread:

I like to mix the bread by hand but you can use a mixer if you want.

Refer to the ingredients for making the Jewish Corn Rye Bread above.

Proof the yeast in 1/2 cup of only slightly warm water, with the sugar, and let stand until double (10 min.).

In another bowl dissolve salt in remaining water. Mix in 3 cups of the sourdough starter, then the yeast mix. Add high gluten flour or bread flour and 2 cups of all-purpose flour and optional caraway seeds to start the dough that will be very sticky. The looser you can keep the dough the better the flavor and texture will be.

4. Make a soft dough. Spread 1.5 cups flour on kneading surface and turn dough out on it. Knead, adding more flour, to make a soft dough. Many people use more of a stretch and fold back into the dough method, using either wet hands or a dough scraper..

The dough should be only slightly elastic, even a bit sticky. The looser you can make the dough the better the texture and flavor.

Form dough into a ball, and put in an ungreased bowl. Cover with plastic, and let rise until double (about 1.5 hours).

5. Divide into 2 parts. Form each into 2 oblong loafs. Pinch seam, and place seam down on cornmeal-dusted sheet or cutting board The cornmeal grains are sort of like little ball bearings when you slide the loaf onto an oven stone.
Cover or keep out of a drafty area and let rise until it has almost doubled in size. I often let it rise in a barely warm oven.

Alternatively you can put the dough into loaf pans if you like.

Preheat oven to 400 °
Put a large pan with 2 inches water in oven. and an oven stone if you have one.

. You can brush loaves with egg-white glaze,s prinkle with caraway seeds on top.

Bake for 30 minutes.
Lower oven to 350 ° and bake another 20-30 minutes.

When the bottom is crusty it is done.
The internal temperature should be about 190 ° if your in doubt cook it a bit longer is safe.

If you don't have an oven stone you can bake on a cookie sheet oiled and dusted with cornmeal.