German Country Style Sourdough Rye Bread With Caraway Seeds

From: gadgetman0404

On Dec 13, 2008

I don't generally have bread flour on hand, so used all purpose. I don't use a bread machine, so made this bread by hand. I let the sponge go for 12 hours, and then kneaded it with other ingredients. I let the bread rise for about 2 hours, then put it in a loaf pan and let it rise for another hour and change. I baked it at 400 degrees for 40 minutes until the internal temperature of the bread was 185 degrees. The taste and dense consistency of the bread was very nice although the final rise didn't rise as much as I hoped it would which I've chalked up to the all purpose flour substitution. I'll be back to adjust my review after making with bread flour.

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: 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.