Estonian Leib Dark Rye (Printable)

Aromatic Estonian dark rye bread featuring malt and caraway for rich, hearty flavors and a crisp crust.

# What You’ll Need:

→ 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 - 1.75 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)

# How To Make:

01 - Combine rye sourdough starter, lukewarm water, and molasses in a large bowl and stir until dissolved.
02 - Add rye flour, bread flour, malt powder, caraway seeds, and sea salt. Stir 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 until expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease it lightly. Scrape the dough into the pan and smooth the surface with a wet spatula. Optionally, sprinkle with caraway seeds.
05 - Cover and let the dough rise for an additional 2 to 4 hours until nearly at the pan's rim.
06 - Preheat to 430°F (220°C) and place a pan of hot water on the bottom oven rack to create steam.
07 - Bake the loaf on the middle rack at 220°C (430°F) for 15 minutes, then reduce temperature to 375°F (190°C) and bake for 30 minutes more until crust is dark and the loaf sounds hollow when tapped.
08 - Remove from oven and cool completely on a wire rack prior to slicing.

# Top Suggestions:

01 -
  • It's a real slow-food project that rewards patience with a bread that tastes like it took actual time to develop.
  • Rye and caraway create a flavor profile that feels both cozy and sophisticated enough to serve at dinner.
  • The malt and molasses give it a subtle sweetness that pairs beautifully with everything from cheese to smoked fish.
02 -
  • Rye dough is naturally stickier than wheat dough, and that's not a mistake—embrace it and use a wet spatula instead of more flour, or you'll end up with a brick.
  • The steam in the oven is non-negotiable; without it, the crust will be pale and tough instead of dark and yielding.
  • This bread tastes better the next day when the flavors have settled and the crumb has fully set—plan for patience.
03 -
  • If you can't find dark rye malt powder, substitute with a little extra molasses and a pinch of cocoa powder for a similar depth of flavor.
  • Toast the caraway seeds in a dry pan for 30 seconds before adding them to the dough if you want their flavor to be more prominent and less subtle.
  • Keep your sourdough starter vigorous and fed regularly—a lazy starter makes sluggish dough and flat loaves.
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