I confess, I am not a fan of caraway seeds. I think maybe I over loaded on them when I was a child, or maybe I never liked them. Recently, however, I have used them in cooking (rather than baking) as they are called for in my recipe for cabbage rolls (which I LOVE) and I have come to appreciate that a teeny tiny amount of caraway seeds taste rather delicious.
Simple recipe for rye and spelt sourdough bread with caraway seeds
- 130 g Rye sourdough from the vat in the fridge
- 125 g Dark or light rye flour
- 275 g Whole or white spelt flour (or a mixture)
- 210 g Water
- 50 g Malt syrup (or use honey, agave, or molasses)
- 8 g Salt
- 50 g Lard (oy you can use butter)
- 1/2 tsp caraway seeds (really, no need for more)
- Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
- Add 25 g of the rye flour, 25 of the spelt flour and 60 g of the water. Stir and cover with plastic wrap, and leave on the counter for around 8 hours.
- Add the remaining ingredients and knead well for 10 minutes. Cover the bowl with a shower hat and let it rest for 1 hour on the counter.
- Generously flour a medium sized (around 800 g) round proofing basket.
- Remove the dough from the bowl and place it on a floury work surface. With wet hands and a scraper, gently stretch and fold it and then shape it into a tight ball.
- Cover it with a shower hat and let it rest for 3-5 hours. It's hard to do the probe test with rye but the dough will have risen a lot and will be soft to touch – your finger tip will easily leave dents in the dough.Image: Caraway rye resting
- Sprinkle a lot of flour over the dough and pick it up with a scraper and put it floury side down in the basket. Cover it with a shower hat and let it rest for 3-5 hours. It's hard to do the probe test with rye but the dough will have risen a lot and will be soft to touch – your finger tip will easily leave dents in the dough
- Preheat the oven to 230 degrees celsius and turn the dough out of the basket onto a baking tray lined with parchment paper. Put in the dough.
- Bake for 10 minutes and then reduce the heat to 200 degrees celsius and bake for a further 30 minutes.Image: Inside of caraway rye
- Remove from the tin and let cool completely on a wire rack.Image Rather lovely pattern on outside of caraway rye.
Another great recipe from the all-new, re-written Home Made Sourdough (UK edition) that comes out sometime soon! Click here if you need to learn more about making and using a rye starter before you begin.