Estonian dark sourdough bread (Printable)

Aromatic Estonian dark sourdough bread combining rye, malt, and caraway for a rich flavor experience.

# Ingredient List:

→ 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)

# How to Make:

01 - In a large bowl, combine the rye sourdough starter, lukewarm water, and molasses; stir until dissolved.
02 - Add the rye flour, bread flour, malt powder, caraway seeds, and salt to the liquid mixture; mix with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 10 to 12 hours until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or lightly grease it, transfer the dough into the pan and smooth the surface with a wet spatula; sprinkle additional caraway seeds if desired and cover to rise for another 2 to 4 hours until near the pan’s rim.
05 - Preheat the oven to 430°F (220°C) and place a pan of hot water on the lowest rack to create steam.
06 - Bake the bread on the middle rack at 430°F (220°C) for 15 minutes; then reduce oven temperature to 375°F (190°C) and continue baking for 30 minutes until the crust is dark and the loaf sounds hollow when tapped.
07 - Remove the loaf from the oven and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • This bread tastes like it took hours of fussy technique, but the long rise does most of the work while you live your life.
  • One loaf feeds you for days and gets better with age, like a good friendship.
  • The nutty, slightly sweet flavor pairs with everything from a simple butter sandwich to fancy smoked fish.
02 -
  • The dough will feel impossibly sticky and loose compared to white bread dough; this is correct and essential—fighting it will only give you a dense, heavy loaf.
  • Rye flour ferments faster than wheat, so don't let the dough over-proof or it will collapse into a gummy mess instead of rising with structure.
  • The malt powder is not optional if you want authentic flavor; regular flour won't give you that deep, toasted grain character.
03 -
  • If you don't have dark malt powder, you can substitute with a mixture of instant coffee and molasses, though the flavor won't be identical.
  • The second rise happens faster if your kitchen is warm; in winter, try proofing near (but not touching) a radiator or warm spot to prevent the rising time from stretching past 4 hours.
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