Sourdough Rye Bread With Caraway

“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.”
1hr 15mins
2 loaves

Ingredients Nutrition


  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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