Estonian Leib Sourdough Bread (Print)

Aromatic dark rye loaf with malt and caraway seeds, ideal for savory accompaniments and hearty meals.

# What You'll Need:

→ Sourdough Starter

01 - 0.22 lb active rye sourdough starter

→ Dough

02 - 0.88 lb dark rye flour
03 - 0.22 lb bread flour (wheat)
04 - 10 fl oz lukewarm water
05 - 0.11 lb 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, stir together the rye sourdough starter, lukewarm water, and molasses until fully dissolved.
02 - Add the dark rye flour, bread flour, malt powder, caraway seeds, and sea salt, mixing with a wooden spoon until the dough is thick and sticky.
03 - Cover the bowl with a damp cloth and let the dough rise at room temperature for 10 to 12 hours, or overnight, until it expands and becomes bubbly.
04 - Line a loaf pan with parchment paper or lightly grease it. Transfer the dough into the pan, smoothing the surface with a wet spatula. Sprinkle caraway seeds on top, if desired.
05 - Cover and allow the dough to rise for an additional 2 to 4 hours until it approaches the rim of the pan.
06 - Preheat the oven to 430°F. Place a pan filled with hot water on the bottom rack to generate steam during baking.
07 - Bake the loaf on the middle rack at 430°F for 15 minutes, then reduce the temperature to 375°F and continue baking for 30 minutes until the crust is deeply colored and the loaf sounds hollow when tapped.
08 - Remove from oven and let the bread cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The deep, complex flavor only happens with time and fermentation—no shortcuts, no regrets.
  • One loaf lasts days, getting better as it sits, making it the opposite of fussy.
  • It pairs with literally everything savory, from butter to smoked fish to aged cheese.
02 -
  • The dough will look wetter and stickier than you expect—rye absorbs differently than wheat, and this isn't a mistake, it's essential for that tender, dense crumb.
  • Don't skip the steam in the oven; it's what gives you that crackling, dark crust instead of a pale, tight skin.
  • The bread tastes better the next day, and even better three days in—the flavors deepen and the texture becomes almost velvet-like.
03 -
  • Keep your sourdough starter fed and active—a weak starter will make this bread taste bland, so check that yours doubles within 4–6 hours of feeding before you begin.
  • If your kitchen is cold, the rise will take longer; if it's warm, watch the dough carefully so it doesn't over-ferment and lose its structure.
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