Estonian Dark Sourdough Bread (Print View)

Aromatic dark rye bread with malt and caraway seeds, ideal for savory pairings and rich flavors.

# Components:

→ 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 - Combine the active rye sourdough starter, lukewarm water, and molasses in a large bowl and stir until fully dissolved.
02 - Incorporate the dark rye flour, bread flour, malt powder, caraway seeds, and sea salt. Stir with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to ferment at room temperature for 10 to 12 hours, or overnight, until it has visibly expanded and become bubbly.
04 - Line a loaf pan with parchment paper or grease lightly. Transfer the dough into the pan, smoothing the surface with a wet spatula and sprinkling with additional caraway seeds if desired.
05 - Cover the dough and let it rise for another 2 to 4 hours, until it reaches near the rim of the pan.
06 - Preheat the oven to 430°F (220°C) and place a pan of hot water on the lowest rack to create steam during baking.
07 - Bake the loaf on the middle rack at 430°F (220°C) for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 30 minutes, until the crust is dark and the loaf produces a hollow sound when tapped.
08 - Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • It tastes like something ancient and grounding, the kind of bread that pairs with anything from butter to smoked salmon without apology.
  • Once you nail the long fermentation, the bread practically makes itself—most of the work is just waiting.
  • A single loaf keeps for nearly a week, so you get that fresh-baked moment extended across several days.
02 -
  • The dough should be thick and sticky, not smooth—if it feels too dry, resist adding flour, because the long fermentation will make it easier to work with as time passes.
  • If your kitchen is cold, fermentation will take longer, which is actually fine; cold fermentation deepens flavor, so don't panic if it takes 14–16 hours instead of 12.
  • That hollow tap sound when you test for doneness is non-negotiable—it's your proof that the interior is properly baked, not doughy in the middle.
03 -
  • If caraway isn't your thing, skip it entirely or replace it with a smaller amount of fennel seeds or dill—the bread stands on its own, the seeds just add personality.
  • For a noticeably sweeter loaf, increase the molasses to 3 tablespoons, but don't go higher or you'll throw off the fermentation balance.
  • Toasting your caraway seeds for 30 seconds in a dry pan before adding them wakes up their flavor in a way raw seeds simply can't match.
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