Are you ready to elevate your bread game? This recipe for sourdough rye bread with caraway seeds will transport you to a cozy bakery, even if you're baking in your own kitchen. The tangy sourdough flavor perfectly complements the earthy notes of caraway, resulting in a deeply satisfying and delicious loaf perfect for sandwiches, toast, or simply enjoying with butter. This recipe is surprisingly easy, making it perfect for both beginner bakers and sourdough enthusiasts. It's a healthy addition to your meal plan, too! Let's get started on this journey to homemade deliciousness.
Ingredients:
- Levain (Sourdough Starter Build):
- 50g mature sourdough starter (fed 4-6 hours prior)
- 50g rye flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 300g rye flour
- 150g bread flour
- 350g water (room temperature)
- 10g salt
- 15g caraway seeds
Instructions:
Step 1: Preparing the Levain
In a medium bowl, combine the mature starter, rye flour, and water. Mix well to form a smooth paste. Cover the bowl and let it rest at room temperature for 4-6 hours, or until doubled in size and bubbly. This step is crucial for a successful sourdough.
Step 2: Autolyse
In a large bowl, combine the rye flour, bread flour, and water. Mix until just combined; don't overmix. Cover the bowl and let it rest for 30-60 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure.
Step 3: Mixing the Dough
Add the levain and salt to the autolysed dough. Mix thoroughly using your hands or a stand mixer with a dough hook, until a shaggy dough forms. Add the caraway seeds and continue mixing until the dough comes together and is relatively smooth.
Step 4: Bulk Fermentation
Lightly oil a large bowl. Place the dough in the bowl, cover it, and let it ferment at room temperature for 4-6 hours, or until it increases in volume by about 50%. Perform 2-3 sets of stretch and folds during the first 2-3 hours of bulk fermentation to strengthen the dough. This helps develop the gluten.
Step 5: Shaping and Proofing
Gently turn the dough out onto a lightly floured surface. Shape the dough into a round or oblong loaf. Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover the basket and refrigerate for 12-18 hours.
Step 6: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven from the oven. Gently place the dough from the banneton into the Dutch oven. Cover and bake for 20 minutes. Reduce the oven temperature to 425°F (218°C), remove the lid, and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 7: Cooling
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This allows the crumb to fully set.
Tips for Success:
- Use a kitchen scale for accurate measurements. This is crucial for baking sourdough.
- Ensure your sourdough starter is active and bubbly before beginning.
- Don't overwork the dough during mixing.
- Adjust baking time depending on your oven and the size of your loaf.
- A darker crust indicates a more developed flavor.
Variations:
- Add other seeds, such as sunflower or poppy seeds.
- Incorporate dried fruits like cranberries or raisins.
- Experiment with different types of flour, such as whole wheat or spelt.
Nutritional Information (per slice, approximate):
Calories: 150-200 Protein: 5-7g Carbohydrates: 30-40g Fiber: 3-5g
This sourdough rye bread with caraway seeds is a delicious and rewarding baking project. Enjoy the process and the incredible taste of your homemade loaf! Remember to share your baking journey with us – we’d love to see your creations!