Oct 6 • General discussion
🍞 Simple Rye Bread with Caraway — An Easy Recipe
Guys, we're back!
Today we want to talk about an easy but yet amazing bread recipe — just mix the dough, let it develop its flavor, and patiently wait for that incredible aroma from the oven. The result? Dense, fragrant, with a pleasant tang and a crispy crust. True rye bread!
🥣 What you’ll need:
• 255 g mature rye starter (it should have stopped rising and taste slightly tangy)
• 50 g dark rye malt + 100–150 ml boiling water (let it cool slightly before adding)
• 5–10 g caraway or coriander seeds (you can brew them together with the malt)
• 400 g rye flour• 30–50 ml warm water (adjust based on consistency)
• 10 g salt
🔪 How to make it:
- Mix everything together with damp hands. Add the water gradually — the dough shouldn’t be too runny, but not “rock hard” either.
- Leave it at 28–30°C for 3–4 hours, until it doubles in size.
- Transfer to a baking form and smooth the top with your hand or a spatula.
- Let it rise for about an hour at 30°C. Meanwhile, preheat the oven.
- Bake:• 15–20 minutes at 250°C without steam,• then lower the temperature to 200°C and bake for another 20–30 minutes. Total baking time: about 40–45 minutes.
💡 Tip: Let the rye bread cool and “mature” overnight. The next day, the flavor will be richer, and the crumb denser and less sticky.
🌿 If you’ve never tried baking rye bread before — start with this one. Minimal ingredients, no rush, and you’ll get that nostalgic flavor of childhood: rich, slightly sweet, with a hint of caraway.
👉 Will you give it a try? Let us know in the comments if you do!
🤝 Everyone here has valuable experience — don’t hesitate to help one another out or share what’s worked for you.
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🍞 Simple Rye Bread with Caraway — An Easy Recipe
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