Rye bread has always been one of my favorite breads—deeply flavorful, hearty, and unmistakably satisfying. It is the kind of loaf that instantly elevates a meal, and for me it is absolutely essential whenever I prepare a batch of corned beef or pastrami. A thick slice of fresh rye, whether piled high into a sandwich or simply served warm with butter, has a character that few other breads can match.
This sourdough rye is a natural extension of my standard sourdough method, adapted to bring in the distinctive earthy complexity that rye flour offers. The dough combines the familiar slow fermentation and gentle tang of sourdough with the robust flavor of rye, while caraway seed and ground caraway add the unmistakable aroma and taste that define a classic rye loaf. The ground caraway disperses its flavor throughout the crumb, while the whole seeds provide those traditional bursts of spice in every slice.
The result is a bread with a slightly denser crumb than a typical country sourdough, a rich aroma during baking, and a crust that develops beautifully in the oven. It is sturdy enough for sandwiches, yet tender enough to enjoy on its own. Whether paired with deli meats, cheese, smoked fish, or simply toasted for breakfast, this loaf has the old-world character that makes rye bread so enduringly popular.
Like all sourdough breads, patience rewards the baker. The slower fermentation not only improves texture but also deepens flavor, giving this loaf a complexity that commercial rye breads often lack. It is a bread worth making not just for special meals, but whenever you want a loaf with real personality and depth.
- 650g bread flour
- 200g dark rye flour
- 20g salt
- 25g ground caraway
- 25g caraway seed
- 250g sourdough starter mix
- 500g bottled purified water