Traditional German Sourdough Rye Bread with Caraway
Experience the authentic taste of Germany with this traditional Sourdough Rye Bread imbued with the aromatic flavor of caraway seeds. Inspired by the vast diversity of breads available in Germany, this recipe brings together the wholesome texture of rye and the distinct tang of sourdough. Perfect for those leisurely days when you cherish the art of bread-making by hand, yet versatile enough to be prepared in a bread machine for convenience. This bread boasts a delightful, slightly chewy crumb and a hearty flavor profile, making it a wonderful companion for soups, charcuterie, cheeses, and more. With an efficient overnight fermentation, you'll have a delicious loaf ready in no time, which stays fresh for up to five days.
14
Servings
129
Calories
11
Ingredients
Ingredients
strong white bread flour
50 g
fast-rising active dry yeast
1/2 teaspoon
water
3 tablespoons
milk
1 tablespoon
tepid water
250 ml
caraway seeds
2 tablespoons
rye flour
225 g
salt
2 teaspoons
sugar
2 tablespoons
strong white bread flour
225 g
fast-rising active dry yeast
1 1/4 teaspoons
Instructions
1
To prepare the Sourdough Sponge: In a large bowl, mix together 50g strong white bread flour, 1/2 teaspoon fast-rising active dry yeast, 3 tablespoons water, and 1 tablespoon milk. Stir until a smooth paste forms. Cover the bowl with a tea towel and allow the mixture to ferment overnight at room temperature, approximately 8 to 12 hours.
2
To make the Bread: In the morning, prepare your bread machine. Pour 250ml tepid water into the pan. Add the prepared sourdough sponge and 2 tablespoons of caraway seeds.
3
Carefully layer the ingredients without mixing. Add 225g rye flour, then 2 teaspoons of salt and 2 tablespoons of sugar. Finally, add 225g strong white bread flour.
4
Sprinkle 1 1/4 teaspoons of fast-rising active dry yeast atop the flour. Lock the pan into the bread machine.
5
Select the rapid wholemeal setting or the setting best suited for a medium-sized loaf (750g), and choose your preferred crust darkness.
6
Once the bake cycle is complete, remove the loaf from the bread machine and let it cool on a wire rack. If the mixing paddle is still embedded in the loaf, carefully remove it before slicing.
7
Serve your flavorful bread with hearty soups, savory hams, smoked cold cuts, assorted cheeses, or pickles. Ideal for creating gourmet sandwiches.
Nutrition Information
1.4g
Fat
25g
Carbs
4.3g
Protein
2.9g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Traditional German Sourdough Rye Bread with Caraway?
It is an authentic German-style bread that combines the wholesome texture of rye with a distinct sourdough tang and the aromatic flavor of caraway seeds.
How many calories are in one serving of this bread?
Each serving contains approximately 129 calories.
How many servings does this recipe provide?
This recipe yields 14 servings.
What ingredients are needed for the Sourdough Sponge?
The sponge requires 50g strong white bread flour, 1/2 teaspoon fast-rising active dry yeast, 3 tablespoons water, and 1 tablespoon milk.
How long should the sourdough sponge ferment?
The sponge should ferment overnight at room temperature for approximately 8 to 12 hours.
Can this rye bread be made in a bread machine?
Yes, this recipe is specifically designed to be prepared conveniently in a bread machine.
What types of flour are used in this recipe?
The recipe uses a combination of rye flour and strong white bread flour.
How much rye flour is required?
The recipe calls for 225g of rye flour.
Does this bread contain caraway seeds?
Yes, it uses 2 tablespoons of caraway seeds to provide a traditional aromatic flavor.
What is the recommended bread machine setting?
Use the rapid wholemeal setting or the setting best suited for a medium-sized (750g) loaf.
How long does the bread stay fresh?
This bread stays fresh for up to five days.
What are the best food pairings for German Rye Bread?
It pairs wonderfully with hearty soups, savory hams, smoked cold cuts, assorted cheeses, and pickles.
What is the protein content per serving?
Each serving contains 4.3g of protein.
How much fiber does this bread contain?
There are 2.9g of fiber per serving.
Is there fat in this recipe?
Yes, there is approximately 1.4g of fat per serving.
How many carbohydrates are in a slice?
There are 25g of carbohydrates per serving.
What type of yeast is used?
The recipe uses fast-rising active dry yeast in both the sponge and the final dough.
How much total yeast is needed for the entire recipe?
You will need 1/2 teaspoon for the sponge plus 1 1/4 teaspoons for the bread dough.
Should the ingredients be mixed before starting the bread machine?
No, you should layer the ingredients carefully into the pan without mixing them manually.
What should I do after the bake cycle is complete?
Remove the loaf from the machine and let it cool on a wire rack, ensuring the mixing paddle is removed before slicing.
How much salt is included in the recipe?
The recipe calls for 2 teaspoons of salt.
Is sugar used in this rye bread?
Yes, 2 tablespoons of sugar are added to the dough.
What is the total weight of the loaf produced?
The recipe is designed for a medium-sized loaf weighing approximately 750g.
What temperature should the water be for the dough?
The 250ml of water added to the bread machine pan should be tepid.
What texture can I expect from this bread?
This bread boasts a delightful, slightly chewy crumb and a hearty flavor profile.
Is this recipe suitable for hand-kneading?
Yes, while instructions focus on the bread machine, the recipe is described as perfect for those who cherish the art of bread-making by hand.
Are there any dairy products in this bread?
Yes, the sourdough sponge requires 1 tablespoon of milk.
What are some common tags for this recipe?
Common tags include sourdough, rye bread, german bread, caraway, bread machine, and european cuisine.
Can I use this bread for sandwiches?
Yes, its hearty texture makes it ideal for creating gourmet sandwiches.
How much strong white bread flour is used in total?
The recipe uses a total of 275g (50g for the sponge and 225g for the dough).