original recipe from Secrets of a Jewish Baker
1 cup warm water
2 1/4 tsp instant yeast
1 cup rye sour
1 cup altus
4 tbsp pumpernickel color
2 1/2 -3 1/2 cups first clear flour
1 cup rye flour
1 tbsp salt
1 tbsp caraway seeds
Place all of the dry ingredients in a bowl,
and stir until smooth.
Add the flours and seeds,
and stir with your hands or a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead until a smooth dough is formed.
Place in a greased bowl and allow to rise until doubled in volume.
Shape the dough into two loaves- or as I did, one loaf and two small rolls.
Set aside to proof until doubled in size. Towards the end of proofing, preheat the oven to 375.
Slash your loaf/loaves.
Bake until a thermometer registers 190-200 degrees on a thermometer, around 30-40 minutes. Remove from the oven and cool on a wire rack. Enjoy!