Estonian dark sourdough bread (Printable Version)

A traditional Estonian dark rye loaf with malt and caraway, ideal for savory pairings and hearty meals.

# 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)

# Step-by-Step Guide:

01 - In a large bowl, mix the rye sourdough starter, lukewarm water, and molasses until the molasses dissolves.
02 - Add the rye flour, bread flour, malt powder, caraway seeds, and sea salt; stir with a wooden spoon to form a thick, sticky dough.
03 - Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 10 to 12 hours until noticeably 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 additional caraway seeds. Cover and let rise for 2 to 4 hours until nearly reaching the rim.
05 - Preheat the oven to 430°F (220°C) and place a pan of hot water on the bottom rack to create steam.
06 - Bake on the middle rack at 430°F (220°C) for 15 minutes, then reduce heat to 375°F (190°C) and continue baking for 30 minutes until crust is dark and the loaf sounds hollow when tapped.
07 - Remove the bread from the oven and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • It fills your kitchen with an aroma that makes people walk in and immediately ask what you're baking.
  • Once you master it, you'll have a bread that actually improves over several days, getting deeper and more complex in flavor.
  • There's something deeply satisfying about feeding a sourdough starter and watching it transform flour and water into something with real character.
02 -
  • Don't slice this bread warm—it needs at least a few hours to set, otherwise you'll get a mushy interior no matter how perfect the crust looks.
  • Rye dough is stickier and less elastic than wheat dough, so don't try to knead it like regular bread; trust that sticky texture and let time do the work.
  • The dark crust can look almost burnt, but that's intentional—it protects the crumb and adds bittersweet complexity.
03 -
  • If your starter seems sluggish or your kitchen is cold, let the first rise go for 16 hours instead of 12—rye fermentation is slower, and there's no harm in patience.
  • Molasses makes a difference here; dark honey can substitute but brings a floral sweetness that's slightly different—molasses gives you that dark, almost tobacco-like undertone that's authentic.
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