The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starter is convenient; yeast is quicker.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dill seeds

Fennel seeds provide a similar flavor profile.

malted rye flour

🥗Healthier: malted barley flour

💰Cheaper: regular rye flour

Malted barley is often easier to find.

Add 500 grams of rye flour to a mixing bowl.

Add 10 grams of salt to the bowl.

Add 100 grams of sourdough starter to the mixture.

Pour in 350 grams of warm water and mix everything together until combined.

Cover the bowl and let the mixture sit at room temperature for about 6 hours until it has doubled in size.

Dust a proofing basket (bannetons) with rice flour to prevent sticking.

Transfer the dough to the floured proofing basket, shaping it into a ball as you go.

Cover the dough and place it in the fridge for 24 hours.

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).

Remove the dough from the fridge and let it sit for a moment while you prepare for baking.

Score the top of the dough with a lame or sharp knife.

Place the dough in a preheated Dutch oven, cover it, and bake for 25 minutes.

After 25 minutes, remove the lid of the Dutch oven to allow the crust to form and bake for an additional time (not specified).

Remove the bread from the oven and place it on a wire rack to cool for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens