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Light Rye Sourdough with Caraway Seed

Light Rye Sourdough with Caraway Seed

This recipe was created for my dearest girlfriend who had been asking for a sourdough loaf that is strongly flavoured with caraway seeds (she is part Czech if you must know!). The secret to success in this recipe is to follow the recipe to a tee and resist the temptation of adding extra rye flour because you will find the dough become a paste in no time. Rye contains a glue-like non-starch polysaccharide called “pentosan’. When rye is mixed with water these pentosans form glue/gel which increases the viscosity in the dough, absorbing and holding on more water than other form of wheat, hence most rye bread are incredibly moist and if you have no idea how to work with rye, a brick like loaf may be the reward of your painstaking labour, so FOLLOW the recipe!!!

If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
Servings: loaves
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, excluding the salt and caraway seeds
  3. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  4. Rest / AUTOLYSE Turn your bowl upside down and let the dough rest for 45-60 minutes.
  5. Knead - ADD salt and caraway seeds and a spray of water mist Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  6. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 2-4 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F). THE DOUGH MUST INCREASE IN SIZE by 50-75%, so cooler weather this may take longer. To keep the temperature at constant, you can purchase a Brod & Taylor Folding Proofer, from my website: https://wildsourdough.com.au/product-category/wild-sourdough-equipment/
  7. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  8. Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  9. Divide and shape - Shape the dough into a ball and put it into two floured banneton.
  10. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Put dough in a covered container or inside a freezer bag. You can also do this final rise in the fridge overnight (5-8°C/ 41-47°F)
  11. Bake - Use a Dutch Oven if you have one. Preheat your oven to 250°C (482°F) when your dough is almost doubled. Bake for 15 minutes at 250°C (482°F), then reduce the oven to 235°C (455°F) for a further 15 minutes. Remove lid from Dutch Oven. Bake for a further 10-15 at 200°C (392°F) If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 95°C (200°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  12. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

 

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers
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Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE

(can be made VEGAN*)

 

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. Making this in the Magimix CE is a breeze…I promise you!

I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge. Turn off, remove lid and let cool in the bowl Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3 Let the mixture sit until it is warm to touch
Make the dough
  1. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min. Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt. Initial Knead using Bioche setting, speed 9, 1 min. Rest 15 minutes Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min. Rest 15 mins And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day. Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

 

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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Hot Cross Buns, Soft Sourdough Chocolate

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS

(can be made VEGAN*)

***FOR MACHINE (THERMOMIX, MAGIMIX CE, KITCHEN AID, KENWOOD, ANKARSRUM) INSTRUCTION SEE BELOW***

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal until they become a thin runny consistency like porridge Turn off the heat Add sugar/rice malt/maple syrup/honey Let the mixture sit until it is warm to touch
Make the dough
  1. Put the wet ingredients into a bowl. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt Knead well until dough is smooth and shiny (ie. knead like a brioche dough, and this could be done in several kneads/rest) - total kneading time by hand 10mins
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

Mixing and Kneading can be done with machine:

Thermomix: Mix is 20seconds on knead, and Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Magimix CE: Mix is 1 minute on Bake-Brioche setting at speed 9 then Knead is Bake-Brioche setting at speed 7 for 1 min, then 15 min rest, and repeat 3-5 times until dough is shiny

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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