Ingredients

Sourdough Starter

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100g active rye sourdough starter

200g whole rye flour

200g water (lukewarm)

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Bread Dough

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sourdough starter (from above)

300g whole rye flour

100g rye berries, cooked and cooled

150g bread flour

12g salt

250g water (lukewarm)

2 tablespoons molasses or dark honey

1 tablespoon caraway seeds (optional, but traditional)

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For Cooking Rye Berries

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100g whole rye berries

300g water

Pinch of salt

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1. Prepare Rye Berries (Day Before or Early Morning)

   Rinse the rye berries thoroughly under cold water.

   In a medium saucepan, combine rye berries, water, and a pinch of salt.

   Bring to a boil, then reduce heat to low.

   Simmer for 45-60 minutes until berries are tender but still have a slight bite.

   Drain and let cool completely. Store in the refrigerator if preparing ahead of time.

2. Sourdough Starter (Night Before Baking)

   In a large mixing bowl, combine:

   100g active rye sourdough starter

   200g whole rye flour

   200g lukewarm water

   Mix thoroughly until well combined.

   Cover with a clean kitchen towel and let sit at room temperature overnight (8-12 hours).

3. Bread Dough

   The next morning, to your prepared sourdough starter, add:

   300g whole rye flour

   150g bread flour

   12g salt

   250g lukewarm water

   2 tablespoons molasses or dark honey

   1 tablespoon caraway seeds

   Cooked rye berries

   Mix thoroughly until you have a sticky, dense dough. Unlike wheat bread, rye dough will not be smooth or elastic.

   Grease a bread pan (preferably a traditional German pullman-style pan with a lid).

   Transfer the dough to the prepared pan, smoothing the top with wet hands.

   Cover and let rise in a warm, draft-free place for 2-3 hours. The dough will not rise dramatically like wheat bread.

4. Baking

Preheat oven to 450°F (230°C).

If using a lid on your pan, place it on during the first half of baking.

Bake for 15 minutes at 450°F, then reduce temperature to 400°F (200°C).

Continue baking for 45-55 minutes.

Remove from oven and let cool completely in the pan for at least 24 hours before slicing.