📝 About This Recipe
This deeply aromatic Rye Sourdough is a tribute to the rustic baking traditions of Northern Europe, where the hearty Secale cereale grain reigns supreme. Characterized by its dense, moist crumb and a complex tang, this loaf features a robust crust and the warm, earthy notes of caraway and molasses. It is an artisanal masterpiece that evolves in flavor over several days, offering a nutritional powerhouse that is as soul-warming as it is delicious.
🥗 Ingredients
The Levain (The Starter Build)
- 50 grams Active Sourdough Starter (100% hydration, fed and bubbly)
- 100 grams Whole Grain Rye Flour (Stone-ground preferred)
- 100 grams Filtered Water (Warm, approximately 85°F)
Final Dough
- 250 grams Whole Grain Rye Flour (Dark or medium rye)
- 150 grams Bread Flour (High protein for structural support)
- 280 grams Filtered Water (Room temperature)
- 12 grams Fine Sea Salt
- 1 tablespoon Blackstrap Molasses (For deep color and slight sweetness)
- 1 tablespoon Caraway Seeds (Toasted for maximum aroma)
- 1 teaspoon Cocoa Powder (Unsweetened, for a rich dark hue)
For the Crust & Dusting
- 2 tablespoons Rice Flour (For dusting the proofing basket)
- 1/4 cup Rolled Rye Flakes (For topping the loaf)
👨🍳 Instructions
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1
Prepare the Levain: In a clean glass jar, mix the active starter, 100g rye flour, and 100g warm water. Cover loosely and let sit in a warm spot (75-80°F) for 6-8 hours until doubled and bubbly.
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2
Autolyse: In a large mixing bowl, whisk together the 250g rye flour, 150g bread flour, and cocoa powder. Add the 280g water and molasses. Mix by hand until no dry flour remains. Cover and let rest for 45 minutes to hydrate the grains.
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3
Incorporate Levain: Add 200g of your active levain to the autolyse mixture. Use your fingers to 'pinch' and fold the levain into the dough until fully integrated.
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4
Add Salt and Seeds: Sprinkle the sea salt and toasted caraway seeds over the dough. Wet your hands and fold the dough over itself several times until the salt is dissolved and seeds are evenly distributed.
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5
Bulk Fermentation: Cover the bowl with a damp cloth. Over the next 3 hours, perform 3 sets of 'stretch and folds' every 45 minutes. Note: Rye dough is stickier than wheat dough; use wet hands and don't expect much elasticity.
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6
Rest: After the final fold, let the dough rest undisturbed for another 1-2 hours until it looks slightly puffy and shows a few small bubbles on the surface.
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7
Pre-shaping: Gently turn the dough onto a lightly floured surface. Using a bench scraper, shape it into a rough ball. Let it rest uncovered for 20 minutes to develop a slight skin.
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8
Final Shaping: Dust a banneton (proofing basket) with rice flour. Shape the dough into a tight boule or batard. If using rye flakes, dampen the top of the loaf and roll it in the flakes before placing it seam-side up in the basket.
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9
Cold Proof: Place the basket in a plastic bag and refrigerate for 12-15 hours. This cold ferment develops the characteristic sourdough tang and makes the dough easier to score.
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10
Preheat: 1 hour before baking, place a Dutch oven in the oven and preheat to 500°F (260°C).
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11
Score and Load: Carefully flip the cold dough onto a piece of parchment paper. Use a sharp lame or razor blade to make one deep slash across the top. Carefully lower the parchment and dough into the hot Dutch oven.
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12
Bake with Steam: Cover the Dutch oven and reduce the heat to 450°F (230°C). Bake for 20 minutes. The trapped steam is crucial for a thin, crispy crust.
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13
Finish Baking: Remove the lid and continue baking for 25-30 minutes. The crust should be a deep mahogany brown and the internal temperature should reach 205-210°F.
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14
The Cure: This is the hardest part! Transfer the loaf to a wire rack and wait at least 12 hours (ideally 24) before slicing. Rye bread needs this time for the starch structure to set, otherwise, the interior will be gummy.
💡 Chef's Tips
Use wet hands instead of floured hands when handling the dough to prevent it from sticking without adding excess flour. Don't skip the cocoa powder or molasses; they provide the iconic 'pumpernickel' color that natural rye often lacks. Ensure your caraway seeds are fresh; stale seeds can taste bitter rather than aromatic. If you don't have a banneton, a bowl lined with a heavily floured linen tea towel works perfectly. Always weigh your ingredients in grams for consistent results; sourdough is a science of ratios.
🍽️ Serving Suggestions
Smear with high-fat cultured butter and a sprinkle of flaky sea salt. Top with smoked salmon, cream cheese, capers, and fresh dill for a classic Nordic breakfast. Serve alongside a bowl of hearty beef borscht or split pea soup. Pair with a sharp, aged white cheddar and a glass of dark porter or stout. Use thick slices for a Reuben sandwich with corned beef and sauerkraut.