Estonian Leib Sourdough Bread (Printer-friendly)

A dark, aromatic sourdough loaf featuring rye, malt, and caraway seeds, ideal for pairing with savory foods.

# What You 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)

# Steps:

01 - In a large mixing bowl, mix the rye sourdough starter, lukewarm water, and molasses until fully dissolved.
02 - Add 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, or overnight, until expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease it lightly. Transfer the dough into the pan and smooth the surface using a wet spatula. Sprinkle with caraway seeds if desired.
05 - Cover and let the dough rise for an additional 2 to 4 hours until it reaches near the top of the pan.
06 - Preheat the oven to 430°F. Place a pan filled with hot water on the bottom rack to create steam.
07 - Bake the loaf on the center rack for 15 minutes at 430°F.
08 - Lower oven temperature to 375°F and bake for an additional 30 minutes until the crust is deeply colored and the loaf sounds hollow when tapped.
09 - Remove the bread from the oven and cool completely on a wire rack before slicing.

# Top Tips:

01 -
  • The dense, chewy crumb stays fresh for days and tastes even better with a smear of salted butter.
  • Caraway seeds add an unexpected warmth that makes people ask what secret ingredient you're hiding.
  • No fancy equipment needed—just a bowl, time, and a reliable sourdough starter.
02 -
  • This dough rises slower than wheat bread and that's intentional—rye ferments at its own pace, and rushing it results in a flat, dense loaf instead of one with subtle bubbles.
  • The malt powder is not negotiable if you want authentic flavor; it's what gives Estonian leib its characteristic sweetness and color.
03 -
  • Keep your rye starter in the kitchen where you can see it and feed it regularly; a weak or sluggish starter will result in a loaf that doesn't rise properly.
  • If your kitchen is cold, proof the dough in a warm corner or wrapped in a kitchen towel; rye ferments more visibly at warmer temperatures.
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