Prep 12 hrs
Cook 3 hrs
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Overnight Sourdough Sponge
- 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
- 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.
This was so yum!!! I made my starter in the morning and let it do it's thing while I was at work! My kitchen is very warm during the day and I think this is a key element! All in all it rested about ten hours. Everything came together easy peasy in the ABM on the dough cycle and then I pulled it out, kneaded lightly, let rise about 30 minutes. I then baked it in a 400F oven for about 30 minutes! This was just great. For the reference of others 225g = 1 1/2 cups + 2 TBS and 50g = 1/2 cup. These worked very well for me. I also added 1/2 tsp additional yeast. Oh, and these are american cups. This was great served with Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven. Excellent for dipping and also piling some stew on top! Yum! Thanks for posting French Tart! We loved it and as I got rye flour specially for this, we will be having it again soon! :) Made for the Queens of Quisine ZWT6! I forgot to mention the flavor was perfect! Great with the caraway seeds and the tanginess of the sourdough. Perfect with beef stew!!!
I don't generally have bread flour on hand, so used all purpose. I don't use a bread machine, so made this bread by hand. I let the sponge go for 12 hours, and then kneaded it with other ingredients. I let the bread rise for about 2 hours, then put it in a loaf pan and let it rise for another hour and change. I baked it at 400 degrees for 40 minutes until the internal temperature of the bread was 185 degrees. The taste and dense consistency of the bread was very nice although the final rise didn't rise as much as I hoped it would which I've chalked up to the all purpose flour substitution. I'll be back to adjust my review after making with bread flour.
This ended up in a rather dense, finely textured loaf for me. I did not use the commercial yeast, only the sourdough. I used 100 g of sourdough starter that I already have. It made very good sandwiches, and I and my official testers really liked the flavor of the rye and caraway in it. The texture of the loaf was such that I could slice very thin slices, a must for one of the tasters who won't eat anything thickly sliced. Bread did not crumble - held up beautifully. I also did the initial mixing in the bread machine.