Sour Rye with Carraway Seeds (Vegan)

This rye bread gets its sour tang from a proper sourdough starter combined with active dry yeast for a reliable rise. The double leavening gives you the best of both worlds: complex sourdough flavor with the consistency of a yeast-risen loaf.

Caraway seeds are the signature flavor of a classic rye. Three tablespoons is generous, so each slice is studded with those warm, anise-like seeds. Gluten flour mixed with the rye flour adds the elasticity that rye alone can’t provide, giving the bread structure and a chewy crumb instead of a dense, crumbly one.

A pan of boiling water on the lower oven shelf creates steam during baking. That steam is what gives the crust its crackling, shiny exterior. Without it, you get a dull, soft crust.

Pro Tips

• Make sure your starter is active and bubbly before using. A sluggish starter means a flat, dense loaf.
• Knead until the dough is smooth and springs back when poked. Rye dough stays stickier than wheat dough, so resist the urge to add too much extra flour.
• The two-temperature bake (high then lower) sets the crust quickly at the higher heat, then finishes the interior gently.
• This bread freezes beautifully. Wrap tightly in plastic, then foil, and it keeps for months.

Variations

• Dark pumpernickel: Add a tablespoon of cocoa powder and a tablespoon of molasses for a darker, more intense rye.
• Dill rye: Replace the caraway seeds with dried dill for a Scandinavian-inspired loaf.
• Bread machine: Halve the recipe for a smaller machine, add all ingredients, and let it run on the dough cycle, then shape and bake in the oven for best results.