Estonian Leib Dark Rye (Printable)

Dark rye bread enriched with malt and caraway seeds, ideal for pairing with savory accompaniments.

# What You'll Need:

→ 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)

# Step-by-Step Guide:

01 - In a large bowl, mix the rye sourdough starter, lukewarm water, and molasses until dissolved.
02 - Add 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 let the dough rise at room temperature for 10 to 12 hours, until expanded and bubbly.
04 - Line a loaf pan with parchment paper or lightly grease it. Transfer the dough to the pan, smoothing the surface with a wet spatula. Sprinkle with additional caraway seeds if desired.
05 - Cover and allow the dough to rise for another 2 to 4 hours until it nearly reaches the top of the pan.
06 - Preheat the oven to 430°F (220°C) and place a pan of hot water on the bottom rack to generate steam.
07 - Bake the bread in the middle rack for 15 minutes at 220°C (430°F), then reduce heat to 375°F (190°C) and continue baking for 30 minutes until the crust is dark and the loaf sounds hollow when tapped.
08 - Remove from the oven and cool completely on a wire rack prior to slicing.

# Expert Tips:

01 -
  • It tastes impossibly complex for something that requires just a few hours of active work and a patient overnight rise.
  • The caraway and malt create an addictive flavor that pairs beautifully with everything from butter to smoked salmon, turning simple meals into something memorable.
  • You'll have a loaf that keeps for days and only gets better as it ages, rewarding your patience with deeper flavor.
02 -
  • This dough is supposed to be thick and sticky; if it feels too dry after mixing, don't panic or add water—trust the long fermentation to hydrate and develop the gluten naturally.
  • The smell during the overnight rise will be aggressive, almost vinegary, but that's fermentation magic happening, not something gone wrong—it mellows beautifully once baked.
03 -
  • If your starter feels sluggish, feed it and wait an extra 2–3 hours before using—active starter is non-negotiable for a properly risen loaf, and rushing this step leads to dense, disappointing results.
  • Toast your caraway seeds in a dry pan before adding them to the dough; the heat releases oils that transform them from pleasant to unforgettable.
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