Estonian Leib Sourdough Bread (Printable)

A rich dark rye loaf featuring malt and caraway for a bold, aromatic flavor with a crisp crust and tender crumb.

# 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)

# Step-by-Step:

01 - In a large bowl, combine the active rye sourdough starter, lukewarm water, and molasses, stirring until dissolved.
02 - Add dark 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 visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease it lightly; transfer the dough into the pan, smoothing the surface with a wet spatula and optionally sprinkling with caraway seeds. Cover and let rise for 2 to 4 hours until nearly doubled.
05 - Preheat the oven to 430°F (220°C) and place a pan of hot water on the lower rack to create steam.
06 - Bake the loaf on the middle rack at 430°F (220°C) for 15 minutes, then reduce the heat to 375°F (190°C) and continue baking for 30 minutes until the crust is dark and the loaf sounds hollow when tapped.
07 - Remove the bread from the oven and cool completely on a wire rack before slicing.

# Expert Suggestions:

01 -
  • The deep molasses and malt flavors create something that feels sophisticated and complex, yet costs barely anything to make.
  • One long fermentation does most of the work for you, so the actual hands-on time is just mixing and shaping.
  • A single loaf stays fresh for a week, which means you can slice into it every morning without guilt.
02 -
  • Rye dough is naturally wetter and stickier than wheat dough, so if you're used to bread making, your instinct to add more flour will mislead you; trust the recipe and your hands will adapt.
  • The long fermentation is not optional—rushing this bread with shorter rise times or higher temperatures produces something that tastes flat and one-dimensional compared to the full-fermentation version.
  • Always tap the bottom of the loaf to check doneness rather than looking at color alone, since the dark crust can fool you about what's happening inside.
03 -
  • Score the top of the loaf lightly with a knife before baking if you want more visual interest; the bread will also open more evenly if you do.
  • Save a piece of this bread to feed your sourdough starter later, especially the crust—it keeps the culture strong and reinforces the flavor profile you're developing.
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