Estonian Leib Sourdough Bread (Printable)

Hearty dark rye bread with malt and caraway seeds, ideal for savory pairings and a rich, aromatic 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)

# Directions:

01 - In a large bowl, mix the rye sourdough starter, lukewarm water, and molasses until fully dissolved.
02 - Add dark rye flour, bread flour, malt powder, caraway seeds, and sea salt to the liquid mixture; stir with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 10 to 12 hours, until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease lightly, transfer dough into pan, smooth the top with a wet spatula, and optionally sprinkle additional caraway seeds.
05 - Cover and let the dough rise for 2 to 4 hours until it nearly reaches the rim of the pan.
06 - Preheat oven to 430°F (220°C) and place a pan with hot water on the bottom rack to generate steam.
07 - Bake the loaf on the middle rack at 430°F (220°C) for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 30 minutes, until crust darkens and loaf sounds hollow when tapped.
08 - Remove loaf from oven and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • The malt and molasses create a subtle sweetness that sneaks up on you, especially when paired with butter or smoked fish.
  • Your kitchen will smell incredible for hours—that deep, toasty caraway aroma that makes everything feel slower and more intentional.
  • It keeps for days wrapped in a cloth, getting slightly denser and more flavorful as it ages, unlike soft breads that go stale.
  • One loaf feels generous enough to share, which is exactly when this bread shines most.
02 -
  • The crumb structure of this bread is intentionally tight and slightly moist—it's not supposed to be airy like a French baguette, so don't panic if it feels dense when you slice it.
  • Temperature control during fermentation makes the difference between a loaf that's slightly underproofed and one that's fully alive; if your kitchen is cool, let it rise longer; if it's warm, check earlier.
  • Cutting this bread while even slightly warm will make it compress and seal shut, trapping steam inside; true cooling takes patience, but it's non-negotiable for proper texture.
03 -
  • If your kitchen runs cold, the bulk fermentation might stretch to 14–16 hours without any problem; trust the dough's appearance and smell rather than the clock.
  • The caraway seeds, if toasted lightly in a dry pan for just two minutes before adding to the dough, release their essential oils and become almost perfumed instead of just herbaceous.
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