Estonian Leib Sourdough Bread (Printable)

A hearty dark rye loaf using malt and caraway seeds, perfect alongside cheese or smoked fish.

# 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 It:

01 - Combine sourdough starter, lukewarm water, and molasses in a large bowl; stir until fully dissolved.
02 - Add rye flour, bread flour, malt powder, caraway seeds, and salt; mix thoroughly 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 or grease lightly; transfer dough into the pan and smooth the surface with a wet spatula. Optionally sprinkle with additional caraway seeds. Cover and let rise for 2 to 4 hours until nearly reaching the pan’s rim.
05 - Preheat oven to 430°F. Place a pan of hot water on the lower rack to create steam during baking.
06 - Bake the loaf on the middle rack for 15 minutes at 430°F.
07 - Reduce temperature to 375°F and bake an additional 30 minutes until crust is dark and loaf sounds hollow when tapped.
08 - Remove from oven and cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • It's a bread that tastes even better on day three—toasted with butter, it becomes something transcendent.
  • One loaf lasts almost a week, which means less frequent baking and more time to actually enjoy what you've made.
  • The caraway seeds give it personality without being loud, and the malt adds this subtle sweetness that feels like a secret ingredient.
02 -
  • This bread tastes best on day two or three—the crumb continues to set and the flavors deepen, so resist eating the whole loaf while it's still warm.
  • If your starter isn't actively bubbling before you begin, feed it and wait a few hours; a sleepy starter makes a dense, sour loaf that tastes more like punishment than pleasure.
  • The dough will be sticky and feel unmanageable at first, but that stickiness is what keeps the bread moist for days; resist the urge to add more flour.
03 -
  • If your dough seems too stiff after the first rise, you can add a few more tablespoons of water during shaping—don't fight a dough that doesn't want to cooperate.
  • The darker the crust, the better the flavor; don't pull it out early just because it looks almost black; trust the process and the hollow tap test.
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