Public Recipe
Rye Sourdough with Caraway
Shared on 7/10/2025
High hydration requires minimal shaping. For traditional flavor, use dark rye flour. Best sliced thin for open-faced sandwiches.
Prep Time
40 minutes
Bake Time
45 minutes
Difficulty
advanced
Yield
1 loaf
sourdough
whole grain
Ingredients
- Rye Flour: 300g (2 1/2 cups)
- Bread Flour: 200g (1 2/3 cups)
- Water: 375g (1.6 cups)
- Active Sourdough Starter: 100g (1/2 cup)
- Salt: 10g (2 tsp)
- Caraway Seeds: 15g (2 tbsp)
- Molasses: 30g (2 tbsp)
Instructions
1
Mix flours and water, autolyse 30 minutes.
2
Add starter, salt, caraway, and molasses.
3
Mix thoroughly (dough will be sticky).
4
Bulk ferment 4-6 hours with minimal handling.
5
Shape into boule.
6
Proof in banneton 1-2 hours or overnight refrigerated.
7
Preheat oven to 475°F (245°C) with Dutch oven.
8
Score deeply, bake covered 20 minutes.
9
Uncover, reduce to 425°F (220°C), bake 20-25 minutes more.
10
Cool completely before slicing (minimum 4 hours).
Equipment
- Dutch oven
- banneton
Baker's Notes
High hydration requires minimal shaping. For traditional flavor, use dark rye flour. Best sliced thin for open-faced sandwiches.
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