Sourdough Rye Bread With Caraway
Per serving
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.
Ingredients
24 serv.Step-by-step instructions
- 1
Mix sourdough starter with warm water with a whisk until thoroughly combined.
- 2
Add rye flour a little bit at a time, incorporating well before each addition.
- 3
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.
- 4
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.
- 5
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.
- 6
Punch down dough, cut in half and form loaves.
- 7
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.
- 8
Preheat oven to 350°F.
- 9
Bake for 30 - 35 minutes, bread will appear lightly browned.
- 10
Cool on racks.
- 11
Freezes well.
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