Rye Bread from Estonia | What Bread reveals about the EU | Baking Bread

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

sourdough starter

🥗Healthier: store-bought yeast

💰Cheaper: baking powder

Store-bought yeast is more accessible.

Combine rye flour, water, and sourdough starter in a large bowl until a dough forms.

Add salt and caraway seeds, mixing until incorporated.

In a separate bowl, dissolve malt extract and honey in warm water.

Pour the malt mixture into the dough and mix thoroughly.

Knead the dough on a floured surface for 10-15 minutes until smooth.

Place the dough in a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.

Preheat the oven to 220°C (428°F).

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

Cover the loaf and let it rise for another 30-45 minutes.

Bake in the preheated oven for 30-40 minutes until the crust is dark and the bread sounds hollow when tapped.

Remove from the oven and let cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens