Estonian dark sourdough bread (Print Version)

Hearty dark rye loaf with malt and caraway seeds, ideal for pairing with cheese or smoked fish.

# Components:

→ Sourdough Starter

01 - 3.5 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 - 1.8 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, for sprinkling)

# Directions:

01 - In a large bowl, combine the rye sourdough starter, lukewarm water, and molasses, stirring until fully dissolved.
02 - Add the rye flour, bread flour, malt powder, caraway seeds, and salt to the starter mixture; mix 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, then transfer the dough into the pan, smoothing the top with a wet spatula. Optionally, sprinkle with caraway seeds.
05 - Cover and allow the dough to rise for an additional 2 to 4 hours, until it nearly reaches the rim of the pan.
06 - Preheat the oven to 430°F. Place a shallow pan of hot water on the oven's bottom rack to generate steam.
07 - Bake the bread on the middle rack for 15 minutes at 430°F, 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 into 8 to 10 portions.

# Expert Advice:

01 -
  • It's a no-knead bread that practically makes itself overnight, turning a simple starter into something that tastes impossibly complex and deeply satisfying.
  • The malt and caraway create an addictive flavor that pairs beautifully with everything from sharp cheese to smoked fish, making one loaf dangerous around a hungry kitchen.
  • Once you taste homemade leib, store-bought rye bread feels thin and forgettable by comparison.
02 -
  • This dough will always look too wet; that's not a mistake, it's intentional—rye fermentation is wetter than wheat bread, and the moisture creates the dense, moist crumb that makes Estonian leib special.
  • Don't skip the long overnight rise; rushing this bread with warmer temperatures or shorter times produces something flatter and less flavorful, and you'll regret it.
  • The crust will be thick and dark and almost intimidating—that's exactly right, and it protects the tender crumb underneath.
03 -
  • If your kitchen is cold, place the rising bowl on top of the refrigerator or in an oven with the light on—the warmth accelerates fermentation without overheating it.
  • Toast your caraway seeds in a dry skillet for one minute before adding them to the dough; the heat releases essential oils and makes them sing through the bread.
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