Estonian Dark Sourdough Bread (Printable)

Dark rye loaf infused with malt and caraway seeds, offering a hearty, aromatic flavor.

# What You'll Need:

→ Sourdough Starter

01 - 3.5 oz active rye sourdough starter

→ Dough

02 - 14 oz dark rye flour
03 - 3.5 oz bread flour (wheat)
04 - 10 fl oz lukewarm water
05 - 1.75 oz dark rye malt or barley malt powder
06 - 2 tbsp molasses or dark honey
07 - 1 tbsp caraway seeds
08 - 2 tsp fine sea salt

→ Topping

09 - 1 tsp caraway seeds (optional for sprinkling)

# Step-by-Step:

01 - In a large bowl, stir together the rye sourdough starter, lukewarm water, and molasses until fully dissolved.
02 - Add rye flour, bread flour, malt powder, caraway seeds, and sea salt; mix thoroughly with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to ferment at room temperature for 10 to 12 hours, until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease lightly, transfer the dough into the pan, smooth the surface with a wet spatula, and optionally sprinkle with caraway seeds. Cover and let rise for 2 to 4 hours until the dough nearly reaches the pan’s rim.
05 - Preheat the oven to 430°F. Place a pan with hot water on the lowest rack to create steam.
06 - Bake the loaf on the center rack for 15 minutes at 430°F, then reduce heat to 375°F and continue baking for 30 minutes or until the crust is deep brown and the loaf sounds hollow when tapped.
07 - Remove the bread from the oven and cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The crust develops a dark, caramelized crunch while the inside stays tender and slightly tangy from the long fermentation.
  • Caraway seeds and malt create an aromatic complexity that makes ordinary butter taste extraordinary.
  • One loaf feeds you for days, and it actually gets better as it sits, making it perfect for busy weeks.
02 -
  • The dough will look loose and barely coherent when mixed, but that's correct for rye bread—fighting it with extra flour will make the finished loaf dense and gluey instead of tender.
  • Dark rye malt is not optional if you want authentic flavor; without it, you lose the sweet, almost chocolate-like undertone that makes people ask what's in this bread.
  • Rye dough ferments faster than wheat dough because rye lacks strong gluten development, so watch for the visible rise and expansion rather than timing it rigidly.
03 -
  • If your sourdough starter is weak or sluggish, feed it twice daily for 2–3 days before using it in this recipe, so you know it's strong enough to leaven a dense dough.
  • A banneton basket or bowl lined with a floured towel works beautifully for shaping if you prefer a rounder loaf instead of the traditional pan loaf, though you'll need to adjust baking time by a few minutes.
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