Estonian dark sourdough bread (Printable View)

Traditional dark sourdough loaf with rye flour, malt, and caraway seeds, ideal for hearty pairings.

# Ingredient List:

→ 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)

# How to Make:

01 - In a large bowl, mix active rye sourdough starter with lukewarm water and molasses until dissolved.
02 - Add dark rye flour, bread flour, malt powder, caraway seeds, and sea salt to the liquid mixture. Stir with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 10 to 12 hours until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease lightly. Transfer the dough into the pan and smooth the surface with a wet spatula. Optionally, sprinkle with additional caraway seeds.
05 - Cover and let the dough rise for another 2 to 4 hours, until nearly reaching the rim of the pan.
06 - Preheat the oven to 430°F. Place a pan filled with hot water on the bottom rack to generate steam.
07 - Bake the loaf on the middle rack at 430°F for 15 minutes.
08 - Lower oven temperature to 375°F and bake for an additional 30 minutes, until the crust is dark and the loaf sounds hollow when tapped.
09 - Remove the bread from the oven and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The slow fermentation means you get that complex, almost fruity tang without needing to fuss with it for hours.
  • Unlike lighter breads, this stays moist and flavorful for days, making it worth the wait.
  • It's the kind of bread that makes simple butter taste like a meal, and pairs with smoked fish like they were meant for each other.
02 -
  • If your loaf doesn't sound hollow at the tap-test, it needs another 5–10 minutes—a wet or dense interior ruins the whole experience, so trust your ear.
  • Caraway seeds are polarizing, and I learned this the hard way when a friend politely pushed aside a slice; if you're feeding others, you might start with half the seeds and work your way up.
03 -
  • Toast your caraway seeds in a dry pan for two minutes before mixing them in—they'll release oils that transform the whole bread into something more aromatic and complex.
  • If your kitchen is cold, set the bowl in an off oven with just the light on, creating a cozy 24°C nest that keeps fermentation steady and predictable.
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