Rating: 4 stars
34 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 4

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
1 day 30 mins
total:
1 day 1 hr 40 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.

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  • The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.

  • Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.

  • Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.

  • Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

Nutrition Facts

81 calories; protein 2.4g; carbohydrates 15.8g; fat 0.9g; cholesterol 0.1mg; sodium 245.4mg. Full Nutrition
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