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rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more affordable.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough offers convenience, while yeast is a budget-friendly option.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin seeds are often less expensive.

Mix rye flour and bread flour in a large bowl.

Dissolve sourdough starter in warm water and add to the flour mixture.

Sprinkle yeast and salt over the mixture and stir until combined.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl and cover with a damp cloth.

Let the dough rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough and knead in caraway seeds and malt extract.

Shape the dough into a loaf and place it in a greased loaf pan.

Cover and let rise again until puffy, about 30-45 minutes.

Preheat the oven to 220°C (425°F).

Bake the bread for 30-35 minutes until the crust is dark brown and sounds hollow when tapped.

Cool the bread on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens