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Sourdough bread has captivated bakers and food enthusiasts for centuries, known not only for its unique tangy flavor but also for the rich tradition and science behind its creation. Unlike commercial bread, which often relies on quick yeast to rise, sourdough harnesses the power of wild yeasts and lactic acid bacteria, resulting in a loaf that is both flavorful and complex. This natural fermentation process not only contributes to the bread’s distinctive taste but also enhances its nutritional profile, making sourdough a healthier choice.

Light and Fluffy Sourdough Rye Bread with Caraway Seeds

Discover the art of baking with this light and fluffy sourdough rye bread infused with aromatic caraway seeds. Experience the unique flavor and health benefits of rye flour while enjoying the satisfying process of homemade bread-making. This step-by-step guide will help you create a loaf that's perfect for any meal. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups rye flour

1 cup all-purpose flour

1 cup active sourdough starter

1 cup lukewarm water

2 teaspoons caraway seeds

2 teaspoons salt

1 tablespoon honey or maple syrup

1 tablespoon olive oil

Instructions
 

In a large mixing bowl, combine the lukewarm water, active sourdough starter, and honey (or maple syrup). Stir until well combined.

    In a separate bowl, mix the rye flour, all-purpose flour, caraway seeds, and salt.

      Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.

        Once combined, knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth and elastic.

          Shape the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Allow it to rise at room temperature for 4-6 hours, or until doubled in size.

            After the dough has risen, gently deflate it and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet or in a well-floured proofing basket.

              Cover the loaf again with a damp cloth and let it rise for an additional 1-2 hours.

                Preheat your oven to 450°F (230°C) about 30 minutes before baking. Place a cast iron skillet or a baking dish filled with water at the bottom of the oven to create steam.

                  Once the loaf has risen, make a few slashes across the top with a sharp knife to allow for expansion.

                    Bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).

                      Let the bread cool on a wire rack for at least 30 minutes before slicing.

                        Prep Time, Total Time, Servings: 10 mins prep | 6-8 hrs rise + 35 mins bake | Makes 1 large loaf

                          - Presentation Tips: Serve the bread warm, sliced on a rustic wooden board, with a small dish of softened butter and a sprinkle of extra caraway seeds on top for added flair. Enjoy it as a side to soups or as part of a charcuterie board!