Light Rye and Caraway Sourdough Sandwich Bread
This beginner-friendly light rye and caraway sourdough sandwich bread recipe simplifies the process, stripping away most, but not all, of the fancy techniques.
ingredients
- 250g White Flour
- 100g Whole Rye Flour
- 25g Whole Wheat Flour
- 250g Water
- 150g Active Sourdough Starter
- 10g Salt
- 1 tsp Caraway Seeds
instructions
- Mix – Add water + starter to your bowl, mix until dissolved. Add white flour, rye flour, whole wheat flour and caraway seeds. Mix until no dry bits. Rest 30–60 min (autolyse).
- Add Salt – Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
- Strengthen – Perform a series of stretch and folds. Let rest for another 30 minutes.
- Strengthen (pt.2) – Perform another series of stretch and folds.
- Bulk Ferment – Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
- Shape – Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into an oval log shape. Grease and flour your loaf pan (or line with parchment paper) and place your loaf into it, seam side down.
- Proof OptionsSame-day bake: cover and let rest on the counter at room temperature until risen and puffy (1-3 hours).Next-day bake: cover and place in the fridge 8–24 hours for enhanced flavour, structure, fermentation & easy scoring.
- Score & Bake: Preheat the oven to 500°F. Once hot, add a tray with water (around 1 cup) to the bottom rack. Once that water starts to bubble and boil, lightly flour the surface of your loaf, score as you wish and place your loaf in the oven. Drop temperature to 375°F. Bake for 35–45 minutes, until a dark golden crust is achieved.
- Cool – 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!