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Sourdough bread holds a special place in the hearts of bakers and food enthusiasts alike. With its tangy flavor, chewy crust, and airy crumb, sourdough is not just a loaf of bread; it’s a testament to the art and science of baking. This ancient method of bread-making has revitalized in recent years, as more people have embraced the process of cultivating their own sourdough starters, exploring the magic of fermentation, and crafting delicious loaves from scratch.

Light and Fluffy Sourdough Rye Bread with Caraway Seeds

Discover the joy of baking with this light and fluffy sourdough rye bread featuring aromatic caraway seeds. This simple step-by-step guide will walk you through creating a flavorful loaf that boasts a chewy crust and nutritious benefits. Perfect for both experienced bakers and beginners, this recipe will not only enhance your baking skills but also elevate your meals. Click to explore the full recipe and start your sourdough journey today!
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Ingredients
  

1 cup active sourdough starter

1 ½ cups warm water (around 100°F)

2 cups rye flour

2 cups all-purpose flour

2 teaspoons caraway seeds

1 tablespoon salt

1 tablespoon honey (or maple syrup for a vegan option)

Instructions
 

In a large mixing bowl, combine the active sourdough starter and warm water. Mix gently until the starter is dissolved.

    In a separate bowl, whisk together the rye flour, all-purpose flour, caraway seeds, and salt.

      Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until it forms a sticky dough.

        Once combined, add the honey (or maple syrup) and knead the dough in the bowl for about 5-7 minutes until it becomes smooth and slightly elastic.

          Cover the bowl with a damp cloth and let it rest at room temperature for about 4-6 hours (or until doubled in size).

            Once the dough has risen, gently deflate it on a floured work surface. Shape it into a round loaf by folding the edges towards the center.

              Place the formed loaf onto a parchment-lined baking sheet. Cover it with the damp cloth again and let it rise for another 1-2 hours.

                Preheat your oven to 425°F (220°C) during the last 30 minutes of the second rise.

                  Just before baking, use a sharp knife or bread lame to score a cross on the top of the loaf (this helps the bread expand while baking).

                    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

                      Remove from the oven and let it cool on a wire rack before slicing.

                        Prep Time: 10 minutes | Total Time: 6 hours | Servings: 12 slices

                          - Presentation Tips: Serve warm, sliced with a pat of butter or a drizzle of olive oil. Garnish with fresh herbs or additional caraway seeds for a rustic touch.