German Rye Bread

My fascination with dense, flavorful German rye began during a cycling trip through Bavaria, where each morning started with thick slices topped with local cheese and honey. The depth of flavor and heartiness sustained me through long days of pedaling through picturesque villages.

This recipe emerged from a friendship with a German baker I met at a food festival years later. After lamenting my failed attempts at recreating that perfect loaf, he invited me to his kitchen at dawn, patiently demonstrating the proper techniques. The smell of this bread baking still reminds me of both journeys – through Bavaria and through the process of learning this traditional craft.

Ingredients:

• 1 1/2 cups bread flour
• 1 1/2 cups dark rye flour
• 2 teaspoons salt
• 2 tablespoons caraway seeds
• 1 tablespoon molasses
• 1 tablespoon vegetable oil
• 1 cup sourdough starter (active)
• 1 cup warm water
• 1 teaspoon instant yeast
• Cornmeal for dusting

Instructions:

1. In a large bowl, combine both flours, salt, and caraway seeds
2. In another bowl, dissolve molasses in warm water
3. Add oil, sourdough starter, and yeast to water mixture
4. Gradually mix wet ingredients into dry ingredients
5. Knead for 8-10 minutes until dough is smooth and elastic
6. Place in oiled bowl, cover, and let rise until doubled (2-3 hours)
7. Punch down dough and shape into an oval loaf
8. Place on cornmeal-dusted baking sheet, cover, and let rise again (1 hour)
9. Preheat oven to 425°F (220°C) with a pan of water on bottom rack
10. Slash top of loaf with sharp knife
11. Bake for 30-35 minutes until dark brown and hollow-sounding when tapped
12. Cool completely before slicing