Recipes - Dark Rye Sourdough Bread With Molasses and Caraway recipes

Author: Kent Reising  

It makes a great snack eaten out of hand, toast, sandwiches, croutons, hearty French toast, and so much more. It is the perfect bread to use for authentic Danish open-faced sandwiches or to serve alongside smoked fish, lox, cream cheese spreads, cured meats, sauerkraut, and more.

Lithuanian Black Rye Sourdough Bread

Lithuanian Black Rye Sourdough Bread
This black rye bread has a delicious sweet-and-sour flavor with citrus and licorice notes. It's soft, chewy, and wonderfully dense -- perfect to eat solo, with butter or cheese, alongside soups or as part of a delicious sandwich. The recipe is Breadtopia's take on The Rye Baker's Lithuanian black rye bread or "juoda ruginė duona," using toasted sprouted rye flour instead of red rye malt.
Provided by: Melissa Johnson
Total time: 110 minutes
Cook time: 50 minutes
Prep time: 60 minutes
Yields: 0 servings
Number of ingredients: 23
  • Volume amounts below are approximations.
  • Levain (Day 1 Morning)
  • 70g whole grain rye flour (1/2 cup)
  • 70g warm water 105°F (1/4 cup + 1 Tbsp)
  • 10g sourdough starter (2 tsp)
  • Scald (Day 1 Morning)
  • 35g whole grain sprouted rye flour toasted to about 176°F (1/4 cup)
  • 200g hot water 170°F (3/4 cup + 1.5 Tbsp)
  • Opara (Day 1 Evening)
  • 150g whole grain rye flour (1 cup + 2.5 Tbsp)
  • all of the levain/sponge (150g)
  • all of the scald (235g)
  • Final Dough (Day 2 Morning)
  • all of the opara (535g)
  • 230g whole grain rye flour (1 3/4 cups)
  • 50g bread flour (1/3 cup + 1 Tbsp)
  • 100g warm water 105°F (1/3 cup + 1.5 Tbsp)
  • 25g honey (1 Tbsp)
  • 21g sugar (2 Tbsp)
  • 10g salt (2 tsp)
  • Crust Glaze to apply during the baking
  • 1 tsp corn or potato starch (3g)
  • 1/2 cup water (118g)
How to cook:
  1. See the Photo Gallery for images of the different steps.
  2. Day 1 Morning: Levain and Scald
  3. Mix the levain ingredients in a container with space for tripling, cover, and let ferment 8-12 hours. Aim for the long end of that range if your kitchen is cold e.g. low 60s.
  4. Toast your sprouted rye flour in a pan on the stove for a few minutes, stirring regularly, until it reaches about 176°F. Avoid overtoasting the flour as that could introduce bitterness to the flavor. Transfer it to a bowl and add the water that's been heated to 170°F. Cover and let the scald sit 8-12 hours while the levain is maturing. I stored the scald in a Thermos but this isn't necessary.
  5. Day 1 Evening: Opara
  6. In a bowl with room for tripling, mix together the levain, scald, and 150g rye flour. Cover and let sit overnight (8-12 hours).
  7. Day 2 Morning: Final Dough
  8. Combine the warm water (105°F), honey, sugar, and salt. Stir thoroughly until dissolved. In a bowl, mix together the this liquid, the opara, and flours. A stand mixer, danish dough whisk, or spatula work well.
  9. Prepare a sheet of parchment paper or a well-floured peel.
  10. Using damp hands, shape the rye dough into a tube that is about 10" x 4". Lay it on the parchment and further smooth the surface with damp fingers.
  11. Cover and let the dough proof for 2-3 hours until it has expanded and has a more bumpy looking surface and a few small holes from air popping through. I used an inverted bowl as a cover to avoid plastic wrap or a cloth sticking to the dough.
  12. Baking (Day 2 Late Morning)
  13. Preheat your oven and baking stone or steel (inverted baking sheet is okay too) to 350°F for at least 20 minutes.
  14. Prepare the glaze in a pan on the stove by whisking the corn or potato starch into the water (cold) and setting it to simmer until it has thickened. Set it aside to apply partway through the bake.
  15. With wet fingertips, smooth the surface of the dough and then load it into the oven.
  16. Immediately turn up the oven temperature to 445°F.
  17. Bake at:
  18. 445°F for 15 minutes
  19. 390°F for 25 minutes
  20. Remove the bread from the oven, apply the glaze to the surface of the bread with a pastry brush, then return the bread to the oven and continue baking at:
  21. 390°F for 5-10 minutes
  22. When the bread is finished baking, the internal temperature should be about 208°F. This is higher than The Rye Baker's 198°F but I believe it works for the moisture content.
  23. Let the bread rest for 24 hours before slicing. Store in a bag, bread box, or under an inverted bowl.
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Dark Rye Sourdough Bread With Molasses and Caraway

Dark Rye Sourdough Bread With Molasses and Caraway
This dark rye sourdough bread with molasses and caraway is hearty, slightly sweet, and has a rich earthy spiciness. It is the perfect bread to use for authentic Danish open-faced sandwiches or to serve alongside smoked fish, lox, cream cheese spreads, cured meats, sauerkraut, and more.
Provided by: Courtney Queen
Total time: 1020 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 8
  • 320 grams (2 1/2 cups) rye flour
  • 145 grams (1 cup) bread flour
  • 125 grams (1/2 cup) active sourdough starter, 100% hydration
  • 95 grams (1/4 cup) molasses
  • 12 grams (2 tablespoons) caraway seeds, toasted
  • 10 grams (1 3/4 teaspoons) sea salt
  • 237 grams (1 cup) filtered water
  • Bread flour for dusting
How to cook:
  1. In a large bowl mix all the ingredients into a tacky dough.
  2. On a lightly floured surface knead the dough until smooth.
  3. Loosely shape the dough into a ball and proof it overnight at room temp in a covered bowl.
  4. Punch the dough down in the bowl and turn it out on a floured surface. Loosely shape the dough into a ball. Cut the dough into two equal portions. Let the dough rest for 5 minutes.
  5. Shape each half into a mini loaf by patting the dough into a rectangle and folding and pressing the top and then the bottom toward the center. Turn the loaf over and let it rest seam side down.
  6. Brush the top of each loaf with water and sprinkle with caraway seeds if desired.Transfer the mini loaves to mini bread pans to continue fermenting. Let the dough rise to double in size.
  7. Preheat your oven to 400°F.
  8. Bake the mini loaves for 30 minutes.
  9. Remove them from the oven and let them carryover in the pan for 10 minutes.
  10. Remove the loaves to wire racks and let cool completely before slicing.
Notes: Sourdough Rye Bread (Recipe, Detailed Tutorial & Video), Here's how to make a wonderful loaf of sourdough rye bread. Detailed, step-by-step tutorial with in-process photos and video.

Sourdough Rye Bread

Sourdough Rye Bread
Here's how to make a wonderful loaf of sourdough rye bread. This loaf is reliable and extremely versatile. It makes a great snack eaten out of hand, toast, sandwiches, croutons, hearty French toast, and so much more.
Provided by: Carolyn Gratzer Cope
Total time: 790 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 8
  • 10 grams ripe sourdough starter
  • 25 grams room-temperature water (about 75°F)
  • 25 grams whole-grain rye flour
  • 60 grams leaven
  • 300 grams room-temperature water
  • 310 grams bread flour
  • 80 grams rye flour
  • 8 grams fine sea salt
  • Calories: 124 calories
  • Carbohydrate: 25 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 1 grams fat
  • Fiber: 2 grams fiber
  • Protein: 4 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 260 milligrams sodium
  • Sugar: 0 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. Place 10 grams of ripe sourdough starter into a glass or ceramic container.
  2. Pour in 25 grams of room-temperature water (about 75°F).
  3. Spoon in 25 grams of whole-grain rye flour.
  4. Mix well, until there's no dry flour. Cover loosely and let it ferment at room temperature for 8 to 12 hours.
  5. Place the ripe leaven into a large mixing bowl.
  6. Pour in the water and use your hand to break up the leaven a bit, distributing it throughout the water.
  7. Add the bread flour and the rye flour.
  8. Use your hand to mix very well for a few minutes, until you can't see or feel any dry pockets of flour. Squeeze the dough in your fist, turn your elbow and wrist, release the dough, and repeat. (See note 2.)
  9. Cover the bowl with a damp towel and let it sit for 20 minutes.
  10. Sprinkle the salt over the surface of the dough. Then sprinkle a little bit of water over the salt with your fingers to help the salt dissolve.
  11. Just like in the previous step, use your hand to work the dough, squeezing it in your palm, turning your wrist and elbow, and repeating until you can't feel any undissolved salt granules. (See notes 3 and 4.)
  12. After mixing, cover the dough again and let rest for 30 minutes. This is the beginning of your 3-4 hour bulk fermentation timeline.
  13. Every 30-45 minutes during bulk fermentation, perform a stretch and fold. Wet your hand so it won't stick to the dough. Slide your hand under a section of the dough, releasing it from the bowl. Gently stretch this section up and out a bit. Aim to stretch the dough without tearing it at all. Fold this section of the dough into the center. Repeat this process three or four times, turning the bowl 90-ish degrees each time, until you've worked your way around the entire dough mass and folded each section to the center. Cover the dough. (See notes 5 and 6 for cues about when bulk fermentation is complete.)
  14. Dough is ready to shape when it has grown in volume by at least 1/3 and you see fermentation bubbles breaking the surface.
  15. Turn the dough out of the bowl and onto a floured work surface, doing your best not to tear or deflate the dough. Tip the bowl little by little, and use a bowl scraper (or a silicone spatula if that's what you've got) to encourage the dough to release from the bowl as you go.
  16. Using your hands or a bench knife, turn the top, bottom, left side, and right side of the dough in toward the center. Then tuck each of the four corners into the center, creating a rough round shape.
  17. Use your bench knife to carefully flip the dough over, so that the seam side is down. You can use floured hands to gently encourage the dough into a round shape, but we're mostly leaving it alone at this point to prevent deflation. Cover with your damp towel and let rest for about 20 minutes, until the shape of the dough has relaxed.
  18. Use your bench knife to flip the dough back over so it's seam-side up. If there's any excess flour on the top of the dough, brush it off with your hand so it doesn't prevent the dough from sticking to itself.
  19. Tuck the top of the dough toward you a bit. Stitch in the sides to the center, section by section, alternating sections from the left and right down the length of the dough until you reach the bottom. (Refer to the video for visual cues.)
  20. Starting from the bottom, roll the dough away from you onto itself, tucking in some tension as you go. End with the dough seam-side down. Flour the top of the loaf well.
  21. Use your bench knife to help seal the seam a bit by sliding it under the loaf in a swift motion, parallel to the direction of the seam. Then pick up the loaf and carefully flip it over, placing it seam-side up into the basket.
  22. Cover the top of the loaf with cloth to absorb any condensation, and then place the whole thing in a plastic bag to prevent it from losing moisture.
  23. Place the loaf into the fridge to rest overnight (anywhere from 8 to about 24 hours is fine).
  24. About an hour before you'd like to bake the bread, remove it from the fridge. Remove from bag but keep wrapped in cloth in proofing basket. You'll know the dough is ready to bake when it has swollen up a bit and stays indented for a moment when you gently poke it with your finger.
  25. While the dough proofs, preheat oven to 480°F. When the oven comes up to temperature, place your Dutch oven on the middle rack to preheat for 20 minutes.
  26. When the dough is ready, carefully turn it out onto a piece of parchment.
  27. If you like, gently rub some flour into the top of of the loaf and brush off any excess.
  28. Next, score the loaf. There are many beautiful ways to do this, and over time it's fun to experiment. For simplicity, you can start by making a single ¼-inch-deep cut about ¾ of the way across the loaf, mimicking the curvature of the loaf itself.
  29. If you like, add decorative scoring. Try to...
  30. If you like, add decorative scoring. Try to work quickly, since the loaf will spread a bit as it sits on the parchment.
  31. Very carefully remove the preheated Dutch oven from the oven and lift the lid. Working quickly to prevent too much heat from dissipating, lift the loaf by the parchment handles and transfer it into the Dutch oven.
  32. Replace the lid. Slide the Dutch oven onto your oven rack and bake with the lid on for 20 minutes.
  33. After 20 minutes, remove the lid. Reduce the oven temperature to 465° and continue baking for 15 to 20 minutes, until the crust is as dark as you like.
  34. Remove loaf from Dutch oven and cool completely...
  35. Remove loaf from Dutch oven and cool completely — or as much as you can stand — on a rack before slicing.
Notes: Russian Sourdough Dark Rye Bread Recipe, Ingredients · 1/4 cup water, warm to the wrist · 1 (0.25-ounce) packet (2 1/4 teaspoons) instant yeast · 1/2 teaspoon sugar · 4 1/2 cups all-purpose Cook: 45 mins
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