Estonian dark sourdough bread (Printable)

Hearty dark rye loaf with malt and caraway seeds, ideal for pairing or enjoying plain.

# Ingredient List:

→ Sourdough Starter

01 - 3.5 oz active rye sourdough starter

→ Dough

02 - 14 oz dark rye flour
03 - 3.5 oz bread flour (wheat)
04 - 10 fl oz lukewarm water
05 - 1.75 oz dark rye malt or barley malt powder
06 - 2 tbsp molasses or dark honey
07 - 1 tbsp caraway seeds
08 - 2 tsp fine sea salt

→ Topping

09 - 1 tsp caraway seeds (optional)

# Directions:

01 - In a large mixing bowl, combine the rye sourdough starter, lukewarm water, and molasses. Stir until fully dissolved.
02 - Add the rye flour, bread flour, malt powder, caraway seeds, and sea salt to the liquid mixture. Use a wooden spoon to mix until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 10 to 12 hours, or overnight, until noticeably expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease lightly. Transfer the dough into the pan and smooth the surface with a wet spatula. Sprinkle optional caraway seeds on top. Cover and let it rise for another 2 to 4 hours until nearly reaching the pan's rim.
05 - Preheat the oven to 430°F (220°C). Place a pan of hot water on the lower rack to generate steam.
06 - Bake the loaf on the middle rack at 430°F for 15 minutes. Lower the temperature to 375°F (190°C) and continue baking for an additional 30 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped.
07 - Remove the bread from the oven and let it cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The depth of flavor from rye malt and molasses feels impossibly complex for something so straightforward to make.
  • It's naturally dense and filling, the kind of bread that makes butter taste extraordinary.
  • Your kitchen will smell incredible for hours, and the bread stays soft for days if you wrap it properly.
02 -
  • This dough is supposed to be sticky; don't flour your hands excessively or you'll throw off the hydration and end up with a dense, dry loaf.
  • The two-rise method is essential—rushing either one means you lose fermentation flavor and the bread becomes boring.
  • Rye bread actually improves after a day or two; the crumb continues to set and the flavors deepen, so resist the urge to eat the whole loaf fresh.
03 -
  • If your kitchen is cold, place the bowl in a slightly warm spot (like near a radiator or in an unlit oven with the light on) to keep fermentation moving—rye is slower than wheat.
  • Don't be afraid of the dark crust; that nearly-black exterior is what protects the moist crumb inside and is essential to authentic Estonian leib.
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