German Country Style Sourdough Rye Bread With Caraway Seeds

Recipe by French Tart
READY IN: 15hrs




  • 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.