⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
This is a good bread to start with if you’ve never baked sourdough bread before. It’s a simple dough that ferments well and the result is a bread that keeps for a long time and has a distinct sourdough character. There’s a bit of caraway in the dough, but you can of course skip it or exchange it for another spice if you want. Fennel and anise work well, for example.
Ingredients
Rye Sourdough Starter (Evening Before)
- 30 g rye sourdough starter (2 tbsp)
- 100 g lukewarm water (1 dl)
- 60 g rye flour (1 dl)
Dough (Next Morning)
- all of the sourdough from the evening before
- 300 g lukewarm water (3 dl)
- 360 g sifted rye flour (rågsikt) (6 dl) — or substitute: 200g whole rye flour + 160g wheat flour
- 60 g rye flour (1 dl)
- 1 tsp whole caraway seeds
- 6-9 g salt (1-1½ tsp)
- whole caraway seeds for topping
Instructions
Evening (8-10 hours before baking)
- Mix the sourdough starter: Stir together sourdough starter, water, and flour in a large bowl. Cover with a lid or plastic wrap and let stand for 8-10 hours, preferably in a slightly warm place (22-25°C / 72-77°F).
Next Morning
Mix the dough: Add lukewarm water, sifted rye flour, rye flour, caraway seeds, and salt to the sourdough from the evening before. Stir until everything is thoroughly mixed. Cover the bowl with plastic wrap and let stand at room temperature until it has doubled in size - this can take 2-3 hours.
Shape and final proof: Grease a bread pan and scrape the dough into the pan with a spatula. Sprinkle with a little whole caraway and a little rye flour. Let proof under a kitchen towel for about 1 hour.
Preheat oven: Set the oven to 250°C (480°F) well in advance before the dough has finished proofing. Place a baking sheet in the middle of the oven and an oven-safe pan on the lower rack.
Bake with steam: Place the bread pan on the middle rack and add a few ice cubes to the lower pan (for steam). After 10 minutes, lower the heat to 200°C (400°F) and let the bread bake for another 35-40 minutes. If the bread looks a bit pale when done, you can remove it from the pan and let it sit directly on the oven rack for another 10 minutes. This gives the bread extra firmness and a good crust. Remove the bread, turn it out of the pan and let cool on a rack.
Notes
Perfect for beginners: This is explicitly designed as a beginner sourdough recipe - simple, forgiving, and reliable.
Distinct sourdough flavor: The combination of rye flour and long fermentation creates a pronounced sourdough tang.
Great keeper: Rye sourdough breads keep exceptionally well - this will stay moist for days.
Sifted rye flour: Rågsikt is sifted rye flour, lighter than whole rye but darker than white flour. If unavailable, use a mix of whole rye and light rye, or substitute part with wheat flour.
Caraway variations: The caraway is traditional in Scandinavian rye breads, but feel free to:
- Omit it entirely for plain rye bread
- Use fennel seeds for a sweeter, anise-like flavor
- Use anise seeds for a more pronounced licorice note
- Try a mix of caraway and coriander seeds
Warm fermentation: The recipe suggests 22-25°C (72-77°F) for the overnight starter. If your kitchen is cooler, place the bowl in a slightly warm spot or it will take longer.
No kneading: This is a no-knead bread - just mix and let fermentation do the work.
Pan bread: Unlike many artisan sourdough loaves, this is baked in a pan, making it easier to shape and slice.
Dense texture: This is a traditional dense rye bread, not an airy artisan loaf. That’s exactly what it should be.
Slicing: Let cool completely before slicing - rye breads continue to set as they cool and are gummy if sliced warm.
Storage: Store wrapped in a kitchen towel or in a bread box. The cut side can be placed down on a cutting board to prevent drying.
Active time: Only about 15 minutes of actual work - most of the time is just waiting.
Steam baking: The ice cubes create steam in the oven, which helps develop a better crust and oven spring. This is a simple home-baker’s technique for adding steam.
Two-stage baking: Starting at 250°C gives good oven spring, then reducing to 200°C ensures even baking without burning the crust.
Extra crust tip: If you want a firmer crust all around, remove from the pan for the last 10 minutes and bake directly on the oven rack.
Bulk fermentation: Unlike many sourdough recipes, this one has a bulk fermentation in the bowl (2-3 hours until doubled) before shaping into the pan.
Rye flour topping: Sprinkling both caraway and rye flour on top before the final proof gives an attractive, rustic appearance.
Source: Enklare bröd: recept på knådfria bröd med och utan surdeg by Martin Johansson