Vegan Spiced Sourdough Rye Bread

Sharing a recipe for a classic Bavarian Sourdough bread with you. It's a rustic bread you can find in every Bavarian bakery and it's one of my favorite breads to make. It's made with rye flour and lots of spices, which makes the bread so so flavorful! Hope you give it a try!

The Recipe

Vegan spiced sourdough rye bread

Ingredients

4 cups / 500 g rye flour

3/8 cups / 80 g active, bubbly starter

1 1/2 cups / 375 g luke warm water

1 1/2 teaspoons salt

1 teaspoon caraway seeds

3/4 teaspoon fennel seeds

3/4 teaspoon ground coriander

Instructions

1. Make the dough and let it rise overnight at room temperature (the longer the better). Cover the bowl with a damp towel. It is ready, when the dough has doubled in size with a few bubbles on the surface.

2. Line an 8-inch bowl with a towel and dust with flour. Gently shape the dough into a round and transfer to the bowl. Refrigerate for 1 hour (you can do this step up to 6 hours or longer). When ready to bake, allow to sit at room temperature for a while.

3. Preheat oven to 500 °F / 260 °C. Place an iron cast dutch baking pot with lid into the oven.

4. Cut a piece of parchment paper so that it fits the size of your loaf. Place the parchment paper over the dough and invert the bowl. Dust the surface with flour and use a sharp knife to make a pattern, if desired. Transfer to the baking pot (careful it's very hot) and place the lid on the pot.

5. Bake for 30 minutes. Reduce heat to 450 °F / 230 °C. Bake for another 30 minutes. Transfer to a wire rack and allow to cool down. ENJOY!