German Country Style Sourdough Rye Bread with Caraway Seeds
Transport your taste buds to the rustic countryside with this German Country Style Sourdough Rye Bread with Caraway Seeds, a hearty and aromatic bread that’s perfect for every occasion. Crafted with a wholesome blend of rye and bread flour, this recipe features the distinct tang of a naturally fermented sourdough starter, enhanced by the warm, earthy notes of caraway seeds. A touch of honey can be added for subtle sweetness, balancing the robust flavors beautifully. This artisan-style bread boasts a thick, golden crust and a dense, flavorful crumb, making it ideal for pairing with soups, stews, or your favorite cheeses and spreads. With an impeccably slow fermentation process that enhances both taste and texture, this traditional German loaf promises to be a delightful centerpiece for any meal. Whether you bake it in a Dutch oven or on a baking stone, this recipe ensures a bakery-quality result right from your home kitchen.
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Recipe Information
Ingredients
- 300 g Rye flour
- 200 g Bread flour
- 100 g Sourdough starter (active, 100% hydration)
- 350 ml Warm water
- 10 g Salt
- 10 g Caraway seeds
- 1 tbsp Honey (optional, for slight sweetness)
- 1 tsp Olive oil (for greasing)
Instructions
In a large mixing bowl, combine the rye flour and bread flour.
Dissolve the sourdough starter in warm water and add it to the flour mixture.
Add the salt, caraway seeds, and honey (if using) to the bowl and mix until a rough dough forms.
Knead the dough for 8-10 minutes by hand or use a stand mixer with a dough hook on medium speed until it becomes smooth and elastic.
Form the dough into a ball, place it in a lightly greased bowl, and cover it with a damp kitchen towel.
Allow the dough to rise at room temperature for 6-8 hours, or until it doubles in size.
Once risen, gently deflate the dough and shape it into a round or oval loaf.
Place the loaf onto a parchment-lined baking sheet or in a floured proofing basket (if using). Cover again and let it rise for another 1-2 hours at room temperature.
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside if preferred for baking.
If desired, score the top of the loaf with a sharp knife for decoration and even baking.
Place the loaf into the preheated oven. If using a Dutch oven, place the lid on.
Bake the bread for 20 minutes at 230°C (450°F). Then, reduce the oven temperature to 200°C (390°F) and bake for an additional 20 minutes, removing the Dutch oven lid if using.
The bread is done when it has a deep brown crust and sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 426.0 g | 155% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 20.8 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1926 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
