Sourdough Rye Bread With Caraway Recipe #370453
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice.
Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
by Susiecat too
1¼ hours | 45 min prep
SERVES 24 , 2 loaves
- 1 cup sourdough starter, proofed
- 1 cup warm water
- 1 1/2 cups rye flour
- 3 cups bread flour
- 2 teaspoons salt
- 2 tablespoons caraway seeds
- 2 tablespoons canola oil, for oiling the bowl
- Mix sourdough starter with warm water with a whisk until thoroughly combined.
- Add rye flour a little bit at a time, incorporating well before each addition.
- Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
- Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
- Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
- Punch down dough, cut in half and form loaves.
- Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
- Preheat oven to 350°F.
- Bake for 30 - 35 minutes, bread will appear lightly browned.
- Cool on racks.
- Freezes well.
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5 stars