Sourdough Rye Bread
Recipe category
Traditional sourdough rye bread with caraway seeds and molasses. Requires active sourdough starter and long fermentation for complex, tangy flavor and dense texture.
Preparation time
720 minutes
Cooking time
45 minutes
Number of servings
12
Difficulty
Hard
Ingredients
1 cup active sourdough starter
1 1/2 cups rye flour
1 1/2 cups bread flour
1 1/4 cups warm water
2 tablespoons caraway seeds
1 tablespoon molasses
1 1/2 teaspoons salt
1 tablespoon olive oil
Directions
Dough Preparation
- Mix sourdough starter, warm water, and molasses in large bowl.
- Add rye flour, bread flour, caraway seeds, and salt. Mix until shaggy dough forms.
- Knead on floured surface for 8-10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise 6-8 hours until doubled.
Shaping and Baking
- Punch down dough and shape into round loaf.
- Place on parchment-lined baking sheet, cover, and rise 2-3 hours.
- Preheat oven to 450°F with Dutch oven inside.
- Score top of loaf, place in hot Dutch oven.
- Bake covered 30 minutes, then uncovered 15 minutes until golden.
- Cool completely on wire rack before slicing.
