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light rye and caraway sourdough

Light Rye and Caraway Sourdough Bread

AuthorBronwyn Case
This beginner-friendly light rye and caraway sourdough bread recipe simplifies the process, stripping away most, but not all, of the fancy techniques. If you’re new to sourdough baking and want a straightforward approach to creating a delicious light rye and caraway loaf, this method is perfect for you. It focuses on the basics, ensuring that you can achieve a satisfying result without feeling overwhelmed by intricate details or specialized equipment.
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Prep Time1 hour
Cook Time45 minutes
Ferment 1 day
Total Time1 day 1 hour 45 minutes
Servings2 Loaves

Ingredients  

  • 500g White Flour
  • 200g Whole Rye Flour
  • 50g Whole Wheat Flour
  • 500g Water
  • 300g Active Sourdough Starter
  • 20g Salt
  • 2 tsp Caraway Seeds

Instructions 

  1. Mix the Dough: In a sturdy mixing bowl, combine lukewarm water and active sourdough starter. Break up the starter into small, shaggy pieces using your hands or a spatula.
  2. Add Flours and Salt: Add white flour, rye flour, caraway seeds, and salt. Mix until all ingredients are incorporated, and there are no dry bits. Cover the bowl and let the dough rest for 1 hour.
  3. Stretch-and-Fold: After the rest, perform the first round of stretch-and-folds, gently stretching the dough and folding it over itself until the dough becomes tight (4-8 times). Rest for another 30 minutes.
  4. Second Stretch-and-Fold: Repeat the stretch-and-fold process for a total of 2 rounds.
  5. Bulk Fermentation: Cover and allow the dough to rest until it doubles in size. This can take anywhere from 4-12 hours, depending on the ambient temperature (longer in a cooler environment, shorter in a warmer one).
  6. Shaping: After the bulk fermentation, turn the dough out onto the counter. Divide the dough into two equal portions, using a scale or by eyeballing it.
  7. Rest: Shape each portion into a round ball and let them rest on the counter for 30 minutes. If the dough doesn’t feel gassy or relaxed after this time, allow it to rest for an additional 30 minutes.
  8. Final Shape: After resting, flip the dough over (smooth side down) and perform a gentle final shaping. Place each shaped dough seam side up in a lined 10" proofing vessel.
  9. Cold Proof: Cover the loaves and refrigerate them for 8-24 hours for a cold proof.
  10. Bake the Bread: Preheat a Dutch oven in your oven for 1 hour at 500°F (260°C).
  11. Score: Once preheated, flour the bottom of a loaf and carefully flip onto parchment paper or a silicone mat, lightly flour the surface, and score the top.
  12. Insert Loaf: Remove the Dutch oven from the oven, place the scored loaf inside, cover with the lid, and return it to the oven.
  13. Bake: Bake at 500°F (260°C) for 20 minutes, then remove the lid and bake for another 10-15 minutes at 425°F (220°C) until the crust reaches your desired colour.
  14. Cool: Remove the loaf from the Dutch oven and place it on a cooling rack. Repeat the baking process with the other loaf. Allow the loaves to cool for at least 1 hour before slicing.
  15. Enjoy: Once cooled, enjoy your light rye and caraway sourdough bread with a generous amount of butter!

Notes

Keep an eye on your loaf while it's baking with the lid off. Every oven is different and you may find it gets dark too quickly at 425F. Feel free to reduce the temperature and extend the time if you feel that gets a more even crust.
Refer to text for information on autolyse and see if you want to try it out! But feel free to keep it simple and stick with the beginner method.