1 pkg. active dry yeast
3 c. rye flour
1 c. sour dough starter
1/4 c. sugar
3 tbsp. butter, softened
2 tsp. caraway seed
3 - 3 1/4 c. flour
1/2 tsp. salt
2 tsp. baking soda

In large bowl soften yeast in 1 1/2 cups warm water. Blend in rye flour, sour dough starter, sugar, butter and salt; beat well. Combine 1 cup flour and soda, stir into flour-yeast mixture. Add remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Place in greased bowl, turn once. Cover, let rise until double. Punch down, divide in half; place in greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Cover and let rise until almost double. Bake at 375 degrees for 35 to 40 minutes. Remove from pans; cool.