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Simple recipe for rye and spelt sourdough bread with caraway seeds

This is a traditional mixed grain bread recipe off the boat from any of the Northern countries where rye rules and caraway is a frequent and honoured guest. It's simple to do and the results are delicious.
Baking time40 mins
Course: Breakfast
Cuisine: Nordic
Keyword: Rye, Spelt
Author: virtuousbread

Ingredients

  • 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)

Instructions

Day One

  • 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.

Day Two

  • 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.