Estonian Leib Sourdough (Printer View)

A dark rye loaf with malt and caraway seeds offering robust aroma and hearty texture.

# What You'll Need:

→ Sourdough Starter

01 - 7 oz active rye sourdough starter

→ Dough

02 - 14 oz dark rye flour
03 - 3.5 oz bread flour (wheat)
04 - 10 fl oz lukewarm water
05 - 1.75 oz dark rye malt or barley malt powder
06 - 2 tbsp molasses or dark honey
07 - 1 tbsp caraway seeds
08 - 2 tsp fine sea salt

→ Topping

09 - 1 tsp caraway seeds (optional)

# Method Steps:

01 - Combine the rye sourdough starter, lukewarm water, and molasses in a large bowl. Stir until fully dissolved.
02 - Add dark rye flour, bread flour, malt powder, caraway seeds, and sea salt to the liquid mixture. Stir with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and let the dough rise at room temperature for 10 to 12 hours, or overnight, until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or lightly grease it. Transfer the dough into the pan and smooth the surface with a wet spatula. Optionally, sprinkle with additional caraway seeds.
05 - Cover and let the dough rise again for 2 to 4 hours, until it reaches near the rim of the pan.
06 - Preheat the oven to 430°F. Place a container of hot water on the bottom rack to generate steam during baking.
07 - Bake the loaf on the middle rack at 430°F for 15 minutes. Then reduce the temperature to 375°F and continue baking for 30 minutes, or until the crust is dark and the loaf sounds hollow when tapped.
08 - Remove the loaf from the oven and cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The deep, malty flavor develops slowly over hours, creating something you can't rush or fake—it tastes earned.
  • It's one of those breads that actually gets better the next day, turning slightly denser and more flavorful as it sits.
  • One loaf fed an entire dinner table with just butter and smoked fish, no fuss, pure comfort.
02 -
  • Sticky dough is not a mistake here—rye flour holds more water than wheat, and fighting it will only tire your arms and frustrate your spirit.
  • Your starter's strength matters enormously; if it's sluggish or smells off, refresh it several times before using, and the bread will thank you with better rise and flavor.
  • The dark crust isn't burnt; it's the malt caramelizing and the rye developing its deepest notes, so don't panic when it looks almost charred.
03 -
  • If your kitchen is cold, place the dough in a turned-off oven with the light on—the gentle warmth accelerates fermentation without overdoing it.
  • Toast your caraway seeds lightly in a dry pan before adding them if you want a warmer, more pronounced spice note that fills the entire bread.
  • Save a portion of this dough as your next batch's starter by keeping about 100 g in a jar in the refrigerator; feed it weekly and you'll never need to buy starter again.
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