Original Rye Sourdough Bread

Sourdough Starter Prepare the sourdough starter by combining rye flour, water, and sourdough culture. Let it ferment at room temperature until bubbly and active, usually 6-12 hours.

Dough Mixing In a large mixing bowl, combine rye flour, water, salt, caraway seeds, molasses, and yeast. Mix until a shaggy dough forms.

First Rise Knead the dough on a floured surface until smooth and elastic, about 10-15 minutes. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise until doubled in size, about 1-2 hours.

Shaping and Proofing Punch down the dough and shape it into a round loaf. Dust a proofing basket or towel-lined bowl with cornmeal and place the dough in it. Cover and let it rise for another 1-2 hours until puffy.

Preparation for Baking Preheat the oven and a Dutch oven or baking stone to 450°F (230°C). Carefully transfer the risen loaf onto the preheated baking vessel. Score the top of the loaf with a sharp knife and sprinkle sunflower seeds on top, if desired.

Baking Bake the bread covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Brush the hot loaf with melted butter for a softer crust, if desired.

Cooling and Storage Allow the bread to cool completely on a wire rack before slicing and serving. Store the bread in a paper bag to maintain its crust.