I now have a new favorite recipe for a sourdough rye bread. It’s made with these proportions:

• 40% white bread flour
• 30% spelt flour
• 15% rye flour
• 15% whole wheat flour

200 grams Levain

75% hydration and 1/4 cup caraway seeds, crushed with mortar and pestle

It makes a wicked good grilled cheese sandwich, and it’s perfect for breakfast — sautéed in olive oil and topped with peanut or almond butter and a bunch of sesame seeds.