Catchup, catchup, baked this bread on August 20. It's the second bread in the sourdough section, a New York Deli Rye, or onion rye. A hefty quantity of sauteed onions go into the rye sponge starter to give the finished bread a definite oniony character.
I made a rye starter from my old sourdough starter, just refreshing it with rye flour earlier in the week before baking. It was therefore about a 50/50 rye/white starter for this one--if I keep it around and keep feeding it rye flour only, the wheat component will keep shrinking. I used a generic organic rye flour, as I couldn't find white rye flour locally.
The bread is a blend of rye and wheat flour, with a little brown sugar, some oil, buttermilk, and the usual salt and water. As usual I made a half recipe to get one 1-pound loaf, and did bake it in a loaf pan instead of as a batard. I left out the caraway seeds, as I think someone next door dislikes them.
Memory has faded on this one, but from the photos it rose well (despite being a sourdough bread with no extra yeast), and I seem to recall it had a nice flavor and did well as a sandwich loaf. Should I ever go back to fixing sandwich lunches, this would be a good bread for them.