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
Vegan, no added yeast, additives or preservative
Servings: 1 loaves
- 125 g sourdough starter (see below)
- 550 g filtered water
- 75 g strong coffee chicory or dandellion coffee is brilliant too
- 1-2 tbs black strapped molasses unsulphured
- 500 g organic white flour of your choice wheat or spelt, organic if possible
- 150 g stoneground whole rye flour
- 150g g wholemeal flour of your choice wheat or spelt, organic if possible
- 1-2 tbs caraway seeds
- 1-2 tbs caraway seed powder to your taste
- 3 tsp Sea salt finely ground
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
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
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
Rest / AUTOLYSE
Turn your bowl upside down and let the dough rest for 45-60 minutes.
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.
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:
Stretch and fold -
Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
Let the dough sit for 15–20 minutes to relax the gluten.
Divide and shape -
Shape the dough into a ball and put it into two floured banneton.
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)
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!
Let the bread cool before cutting.
Suitable for freezing and will keep for a couple of months frozen.
What Equipment you need:
- Loaf Pans
- Proving Basket
- Stand Mixer
- Mixing Bowl
- Dough Scrapers