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The art of bread-making has been an essential part of human culture for thousands of years. From the ancient Egyptians who developed the first leavened bread to modern-day artisans crafting unique recipes, bread holds a significant place in our culinary history. Sourdough bread, in particular, has gained popularity not just for its distinctive tangy flavor but also for its health benefits, stemming from its natural fermentation process. This method of leavening bread not only enhances the taste but also contributes to a more digestible product.

Light and Fluffy Sourdough Rye Bread with Caraway Seeds

Discover the delightful world of bread-making with our Light and Fluffy Sourdough Rye Bread with Caraway Seeds recipe! This delicious loaf combines the tangy flavor of sourdough, the earthy richness of rye, and the aromatic touch of caraway seeds, creating a unique and nutritious treat. Perfect for sandwiches or enjoying fresh with butter, this simple guide will empower even novice bakers to create their own loaf at home. Click through to explore the full recipe and start your baking journey today!
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Ingredients
  

1 cup active sourdough starter

2 cups bread flour

1 cup rye flour

1 ½ teaspoons salt

1 teaspoon caraway seeds

1 ⅓ cups warm water (about 100°F)

1 tablespoon honey

1 tablespoon olive oil

Instructions
 

In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the mixture is fairly homogenous.

    In a separate bowl, mix together the bread flour, rye flour, salt, and caraway seeds.

      Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.

        Turn the mixture out onto a floured surface and knead gently for about 10 minutes until the dough is smooth and elastic.

          Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm environment for about 4-6 hours, or until it has doubled in size.

            After the first rise, gently deflate the dough and shape it into a round loaf. Place it on a sheet of parchment paper and cover with a cloth. Let it rise again for about 1-2 hours.

              Preheat the oven to 450°F (230°C) and place a Dutch oven or a heavy pot with a lid inside to heat.

                Once the dough has finished its second rise, carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it inside the pot.

                  Cover the pot with its lid and bake for 30 minutes.

                    After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

                      Remove the bread from the pot and let it cool on a wire rack.

                        Prep Time: 20 minutes | Total Time: 6 hours (incl. rising) | Servings: 8 slices

                          - Presentation Tips: Slice the bread and serve with a pat of butter or a side of dips. You can garnish with extra caraway seeds sprinkled on top for an appealing finish!