Estonian Dark Sourdough Bread (Printable Version)

Hearty Estonian sourdough bread with rye, malt, and caraway seeds; great for savory pairings and everyday enjoyment.

# 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 for sprinkling)

# Step-by-Step Instructions:

01 - In a large bowl, mix the rye sourdough starter, lukewarm water, and molasses until fully dissolved.
02 - Stir in rye flour, bread flour, malt powder, caraway seeds, and sea salt using a wooden spoon until a thick, sticky dough forms.
03 - Cover with a damp cloth and rest at room temperature for 10 to 12 hours, or overnight, until the dough is visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease it lightly. Transfer the dough into the pan and smooth the surface with a wet spatula. Optionally sprinkle with additional caraway seeds.
05 - Cover and allow the dough to rise for 2 to 4 hours, until it nears the top edge of the pan.
06 - Preheat the oven to 430°F (220°C). Place a pan of hot water on the bottom rack to generate steam during baking.
07 - Bake the loaf on the middle rack at 430°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake an additional 30 minutes until the crust is dark and tapping the loaf produces a hollow sound.
08 - Remove from oven and cool completely on a wire rack before slicing into 8 to 10 pieces.

# Expert Advice:

01 -
  • It tastes impossibly complex for something that mostly rises while you sleep, almost like you've been tending it for days.
  • The caraway and rye create an aromatic kitchen that feels both ancient and deeply comforting.
  • Slices stay fresh for a week, wrapped loosely, which means you get to enjoy it at your own pace instead of racing against staleness.
02 -
  • Rye flour has less gluten than wheat, so your dough will always feel looser and stickier—this is not a mistake, and adding extra flour will ruin the crumb structure.
  • The overnight rise is not optional; rushing this bread with warmth creates flat, dense results instead of the proper open structure that rye sourdough develops slowly.
  • If your loaf emerges pale instead of dark, either your oven temperature is too low or you didn't bake long enough; next time, trust the hollow-tap test more than the timer.
03 -
  • If your starter is sluggish or weak, warm your rising bowl slightly by running hot water around it first; rye ferments better when it's genuinely warm rather than merely room temperature.
  • Toast your caraway seeds in a dry pan for 30 seconds before stirring them in, and you'll unlock an almost nutty depth that raw seeds miss entirely.
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