Obviously the recipe is incorrect, but that said, with a few minor adjustments (more salt, more caraway, less flour), it makes a good loaf of rye. The overnight sponge needs to be wet - like thick batter wet, so make sure you add enough water. If you wind up with extra dough in the end, who cares? Make a roll. As it states, add flour until the dough pulls away from the sides of the mixing bowl and isn't too sticky to knead with your hands. Keep adding flour as you knead, just a handful at a time, until you get the tacky consistency you're looking for. Form a loaf, let it rise and bake as directed. Just for fun, I baked mine in the Pyrex mixing bowl. It made a flying rye saucer! If you like your crust chewy, brush the top with a little water after baking and removing from the baking dish.
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Obviously the recipe is incorrect, but that said, with a few minor adjustments (more salt,...