In the evening of day before baking mix all the ingredients in starter   in a plastic container and set aside. Use freshly fed mature rye starter to ensure better activity.

Next morning you see bubble rich starter with a nice tangy or acidic smell.

To this add all the ingredients in the dough, mix everything well and set aside for 3-5 hours. ( first time I set aside for 3 hours and second time I kept for 5 hours).

Grease the 9" x 5" loaf pan generously with canola oil. Pour the dough, it will be like cake batter and flatten the top with butter knife, sprinkle with caraway seeds and set aside for second rise. It will take about 2 hours.

By the end of second rise pre-heat oven to 410 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).

Bake the bread for 50 minutes. When done the bread will are golden brown and its internal temperature will register 190°F on an instant-read thermometer.

Cool the bread for five minutes in the pan. Then Cool it in a wire rack, leave for a day before you cut them. Wrap in paper/towel for that day.  It is always better to leave high percentage rye breads as they are gummy when cut too early.