Description
This sourdough rye bread combines robust rye, tangy sourdough, aromatic caraway, and a hint of cacao for a unique flavor and aroma. It’s a labor of love with minimal hands-on time, resulting in artisan-quality bread.
Ingredients
Scale
- 100 g active sourdough starter, fed and bubbly
- 150 g dark or light rye flour
- 350 g all-purpose or bread flour
- 350 g water, lukewarm (around 95(deg)F / 35(deg)C)
- 10 g fine sea salt
- 2 Tbsp (18 g) whole caraway seeds
- 1 Tbsp (5 g) unsweetened cacao powder
Instructions
- Feed Your Starter: The night before, feed your sourdough starter so it’s active and bubbly (8-12 hours). It should smell sweet and yeasty, and pass the float test.
- Mix The Dough Autolyse: In a large mixing bowl, combine rye flour, bread or all-purpose flour, water, and starter. Mix until just combined and shaggy. Cover and let rest for 30 minutes at room temperature.
- Add Salt And Fold: Incorporate fine sea salt. Perform a series of gentle stretch and folds every 30 minutes for 2-3 hours (4-6 sets total). The dough will start to feel smoother and gain strength. If the dough feels too stiff, add a tiny splash (1-2 tsp) of water to help incorporate the salt evenly.
- Bulk Fermentation: Cover the bowl and let the dough bulk ferment at room temperature (70-75(deg)F / 21-24(deg)C) for 4-8 hours. It should noticeably increase in volume and show small bubbles on the surface.
- Pre-shape The Dough: Gently turn the dough onto a lightly floured surface. Gently shape into a loose round or oval, cover, and rest for 20-30 minutes. The dough should feel relaxed and spread slightly.
- Final Shape: Shape the dough into its final loaf form, building tension on the surface to create a taut skin.
- Proof The Dough: Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured kitchen towel. Cover and refrigerate for 12-18 hours. This develops deep flavor and firms the dough for easier scoring.
- Preheat Oven And Dutch Oven: Preheat oven to 450(deg)F (230(deg)C) with a Dutch oven inside for at least 30 minutes. The Dutch oven should be smoking hot to the touch.
- Prepare Crust Mixture: Mix 2 Tbsp caraway seeds and 1 Tbsp unsweetened cacao powder in a small bowl.
- Score And Bake: Carefully remove the hot Dutch oven. Invert dough onto parchment paper. Dust the top generously with the caraway-cacao mixture. Score the top of the loaf with a sharp knife or lame (0.5-inch deep). Gently lower into the hot Dutch oven.
- Bake Covered: Bake covered for 25 minutes.
- Bake Uncovered: Remove lid and bake for another 20-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210(deg)F (93-99(deg)C).
- Cool The Loaf: Transfer the loaf to a wire rack and cool completely (at least 2 hours) before slicing.
Notes
The cold proof (Step 7) allows for a flexible baking schedule. This sourdough technique uses gentle stretch and folds, making it approachable for beginners. For a milder rye flavor, use light rye flour. Add 1 Tbsp black strap molasses for a darker crumb and deeper flavor. Incorporate 0.5 cup chopped walnuts or sunflower seeds for added texture and healthy fats.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (60 g)
- Calories: 120 calories
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: sourdough, rye bread, caraway, cacao, artisan, no-knead, overnight proof, dairy-free, savory bread