A seeded loaf with caraway
This is the loaf I bake most often: roughly two thirds rye and one third wheat flour, a ripe starter, salt, and water. The dough is sticky, closer to a thick paste than a wheat dough, and it is shaped by pressing it into a tin rather than kneading.
A soaker of sunflower and flax seeds in hot water, left for an hour, keeps them from drying out the crumb. Caraway goes in whole, and a little goes a long way.
Let it rise in the tin until the surface cracks slightly, then bake until deep brown. Wait before slicing, as above.