Best Sourdough Rye With Caraway Seeds Recipes

Sourdough Rye Bread With Caraway image

Provided by Susiecat too

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, proofed
1 cup warm water
1 1/2 cups rye flour
3 cups bread flour
2 teaspoons salt
2 tablespoons caraway seeds
2 tablespoons canola oil, for oiling the bowl

Steps:

Mix sourdough starter with warm water with a whisk until thoroughly combined.
Add rye flour a little bit at a time, incorporating well before each addition.
Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
Punch down dough, cut in half and form loaves.
Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
Preheat oven to 350°F.
Bake for 30 - 35 minutes, bread will appear lightly browned.
Cool on racks.
Freezes well.

German Country Style Sourdough Rye Bread With Caraway Seeds image

Provided by French Tart

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Steps:

To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.