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Sourdough bread has taken the culinary world by storm, captivating the hearts and taste buds of bakers and food lovers everywhere. Its unique tangy flavor, chewy texture, and artisanal appearance create a delightful eating experience that is hard to resist. The rising popularity of sourdough can be attributed to its rich history, health benefits, and the satisfaction of baking bread from scratch. Among the myriad of sourdough varieties, one that stands out is sourdough rye bread, known for its distinct flavor and nutritional advantages.

Light and Fluffy Sourdough Rye Bread with Caraway Seeds

Indulge in the delightful experience of baking with our light and fluffy sourdough rye bread with caraway seeds recipe. This unique bread, blending the tangy goodness of sourdough with the earthy flavor of rye and aromatic caraway, is perfect for any meal. Whether you're an experienced baker or just starting, our easy step-by-step guide will help you achieve a delicious loaf. Click through to discover this mouthwatering recipe and enrich your baking journey today!
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Ingredients
  

1 cup active sourdough starter

1 cup warm water (110°F)

2 cups rye flour

1 cup all-purpose flour

2 teaspoons caraway seeds

1 tablespoon honey

1 teaspoon salt

1 tablespoon olive oil

½ cup additional all-purpose flour for dusting

Instructions
 

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

    Gradually add the rye flour and all-purpose flour to the mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.

      Add the caraway seeds, salt, and olive oil to the dough. Mix well to ensure all ingredients are incorporated.

        Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.

          Place the kneaded dough into a lightly greased bowl, covering it with a damp cloth. Allow it to rise in a warm place for 4-6 hours, or until it has doubled in size.

            Once risen, punch down the dough to release any air bubbles and shape it into a round loaf.

              Place the shaped loaf on a parchment-lined baking sheet. Cover it again with a damp cloth and let it rise for another 1-2 hours, or until puffed.

                Preheat your oven to 450°F (230°C) while the dough rises.

                  Make a few shallow slashes on the top of the loaf with a sharp knife. This allows for expansion during baking.

                    Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.

                      Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

                        Prep Time: 20 mins | Total Time: 6+ hrs | Servings: 12 slices

                          - Presentation Tips: Slice the sourdough bread and arrange on a wooden board, garnishing with extra caraway seeds and a small dish of olive oil or butter for spreading.