HOW TO MAKE ESTONIAN RYE BREAD FROM A STARTER (DIY- Cooking with Tammo)

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds more nutrients and fiber.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough can save time, while yeast is more accessible.

malt extract

🥗Healthier: honey

💰Cheaper: molasses

Honey provides sweetness and moisture, while molasses is cost-effective.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds offer a similar flavor profile.

Put sourdough starter into a large mixing pot.

Add 2 teaspoons of yeast and dissolve it in warm water for about 5 minutes until frothy.

Pour in 1.5 liters of beer and mix with the starter.

Add 148 kilograms of rye flour to the liquid mixture to create a sponge.

Let the sponge sit in a warm spot for 18 to 24 hours.

Transfer the sponge to a clay bowl, leaving a handful for the next batch.

Add 8 teaspoons of salt, 2 tablespoons of flaxseed, and 2 tablespoons of caraway seeds to the sponge.

Stir the mixture for about 5 to 10 minutes until well combined.

Butter three 4x8 or 4x9 loaf pans.

Divide the dough evenly among the pans and level the tops.

Spray the tops with water and poke three holes in each loaf before rising.

Let the dough rise for about 3 hours in a warm area.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens