Baking Bread – Rye Bread Recipe from Estonia | Baking Tutorial | Estonian Rye Bread

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.

Mix rye flour, salt, and sugar in a large bowl.

Dissolve the malt extract in warm water and add to the flour mixture.

Stir in the sourdough starter until well combined.

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

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

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

Sprinkle caraway seeds on top and cover with a cloth to rise for another 30 minutes.

Preheat the oven to 220°C (428°F).

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

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

Cooking Techniques

Spice Level:

Allergens