German Country Style Sourdough Rye Bread With Caraway Seeds
Ready In: 15 hrs
Yields: 14 Slices - Medium Loaf
Ingredients
Overnight Sourdough Sponge
- 50 g strong white bread flour
- 1⁄2 teaspoon fast-rising active dry yeast
- 3 tablespoons water
- 1 tablespoon milk
Bread
- 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
Directions
- 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.
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