German Country Style Sourdough Rye Bread With Caraway Seeds

From: littleturtle

On Jun 1, 2008

I used the whole wheat cycle on my bread machine. No problems. This bread has a nice texture that lets you cut it thin, so it made good toast. The flavor was nice for a change, but the sourdough flavor was a little more dominant than I expected. I guess I was just hoping for more of the rye and caraway flavors, but I would probably make it again sometime. Thanks.

From: CraftScout

On May 28, 2008

Okay, I am not waiting to see what the rest of my family thinks. This is awesome bread. I have not yet learned how to do a real sourdough bread, yet, so this seemed like a nice introduction, where all the starter is used for the loaf. Even though I am in America, I went ahead and pulled out my scale and weighed all the ingredients you have a weight for, and used American teaspoons and tablespoons for the rest, and had no problems. I used the dough cycle on my bread machine, and then pulled it out, shaped it into a long loaf on a greased sheetpan. I covered it with a towel and let it rest/rise for 30 minutes while my oven heated to 450 degress. After the 30 minutes I slid it into the very hot oven, dropped the heat to 350, and then baked the bread for 40 minutes. It came out PERFECT! It was like the best rye, but with a little tang of sourdough. It made excellent sandwiches. Thank you for an easy introduction to sourdough, FT. Made for ZWT4, but I will be makign again, and again, and again . . .

From: Annacia

On Nov 26, 2007

First I want to say that this bread is delicious. After talking with French Tart I think I had a problem with the starter (I'm brand new to starters). My kitchen is very cool at night and that must have kept it from developing properly. My loaf failed to rise well as a result. I started the bread in the machine and finished the dough (which felt fine and strong) by hand and oven baked it. The caraway seed I thought I had turned out to be cumin seed so I replaced the seeds with a bit of dried onion which worked very well flavor and baking wise.

From: duonyte

On Apr 11, 2008

This ended up in a rather dense, finely textured loaf for me. I did not use the commercial yeast, only the sourdough. I used 100 g of sourdough starter that I already have. It made very good sandwiches, and I and my official testers really liked the flavor of the rye and caraway in it. The texture of the loaf was such that I could slice very thin slices, a must for one of the tasters who won't eat anything thickly sliced. Bread did not crumble - held up beautifully. I also did the initial mixing in the bread machine.