Estonian Leib Sourdough

# What You Need:

→ Sourdough Starter

01 - 0.44 cup active rye sourdough starter

→ Dough

02 - 3 1/4 cups dark rye flour

03 - 3/4 cup bread flour (wheat)

04 - 1 1/4 cups lukewarm water

05 - 1/3 cup dark rye malt powder (or barley malt powder)

06 - 2 tablespoons molasses or dark honey

07 - 1 tablespoon caraway seeds

08 - 2 teaspoons fine sea salt

→ Topping

09 - 1 teaspoon caraway seeds (optional for sprinkling)

# Directions:

01 - In a large mixing bowl, combine the rye sourdough starter, lukewarm water, and molasses. Stir thoroughly until dissolved.

02 - Add rye flour, bread flour, malt powder, caraway seeds, and sea salt to the starter mixture. Stir using a wooden spoon until a thick, sticky dough forms.

03 - Cover the bowl with a damp cloth and ferment at room temperature for 10 to 12 hours, or overnight, until dough is visibly risen and bubbly.

04 - Line a loaf pan with parchment or grease lightly. Transfer dough into the pan and smooth the surface with a wet spatula. Optionally sprinkle extra caraway seeds atop. Cover and let rise for another 2 to 4 hours, until nearly reaching the pan’s rim.

05 - Preheat oven to 430°F (220°C). Place a pan with hot water on the lower rack to generate steam during baking.

06 - Place the loaf on the middle rack and bake at 430°F for 15 minutes.

07 - Reduce oven temperature to 375°F (190°C) and bake for an additional 30 minutes, until crust is dark and loaf sounds hollow when tapped.

08 - Remove loaf from the oven and cool completely on a wire rack before slicing.

# Expert Suggestions:

01 -

The crust shatters like dark chocolate while the crumb stays tender, giving you texture that makes every bite feel intentional.
Caraway and malt create an aroma that fills your whole kitchen, the kind neighbors ask about through the walls.
One loaf lasts nearly a week and tastes better on day three than day one—patience actually rewards you here.

02 -

The dough should always feel sticky to the point of being slightly frightening—this is a high-hydration rye dough, not a wheat loaf, and the moisture is what gives you that tender crumb and open structure.
Your starter needs to be visibly active with bubbles and a pleasant sour smell when you use it; a sluggish starter gives you a dense loaf that tastes more like cardboard than history.
The second rise is shorter than the first because your dough is already fermented and active, so watch it carefully instead of setting a timer and hoping for the best.

03 -