Šumava Style Sourdough Rye Bread in a Bread Machine
Experience the traditional flavors of the Czech Republic with this handcrafted Šumava-style Sourdough Rye Bread, perfectly suited for your bread machine. This hearty loaf, defined by its rich rye flavor and chewy texture, is traditionally enjoyed at every Czech bakery, restaurant, and home table. Infused with the wholesome goodness of a thick rye-based sourdough starter, honey for a hint of sweetness, and the unique touch of caraway seeds, this bread is not just food; it’s a slice of Czech culture. Ideal for sandwiches, toasting, or served with butter and cheese, this recipe ensures that the deep, earthy flavors are beautifully balanced, delivering delightful satisfaction in every bite. Remember to prepare your sourdough starter ahead of time, and enjoy the process of creating this artisan-style bread right from your own kitchen!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
non dairy milk
1 cup (at room temperature)
salt
1 tablespoon (fine sea salt)
honey
1 tablespoon (raw or liquid)
sourdough starter
1 cup (thick rye-based, proofed)
rye flour
1 1/2 cups (freshly milled or medium grind)
bread flour
1 cup (baker's flour)
wheat flour
3/4 cup (all-purpose or whole wheat)
grated half-baked potato
1/2 cup (cooled and grated)
wheat gluten
5 tablespoons (vital wheat gluten)
caraway seeds
2 teaspoons (whole or lightly crushed)
Instructions
1
In a mixing bowl, combine the non-dairy milk and honey, stirring until the honey is dissolved.
2
Add the sourdough starter to the mixture and blend well.
3
In a separate bowl, blend the rye flour, bread flour, wheat flour, wheat gluten, grated half-baked potato, salt, and caraway seeds evenly.
4
Gently fold the dry ingredients into the wet ingredients until a rough dough forms.
5
Transfer the dough into your bread machine and set it according to your manufacturer's instructions for the dough cycle. Allow the dough to rise until it has approximately doubled in size, which may take up to 24 hours depending on your environment.
6
Once the rise is complete, set your bread machine to bake for 1 hour, or until the bread is cooked through and has a golden crust.
7
Allow the bread to cool on a wire rack before slicing to let the flavors develop fully.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Šumava style bread?
Šumava style bread is a traditional Czech sourdough rye bread known for its hearty texture, rich rye flavor, and characteristic addition of caraway seeds.
What type of sourdough starter should I use for this recipe?
This recipe specifically calls for 1 cup of thick, rye-based, proofed sourdough starter to ensure authentic flavor and texture.
Can I use regular dairy milk instead of non-dairy milk?
Yes, while the recipe lists non-dairy milk, you can substitute it with regular dairy milk at room temperature.
Why is there a half-baked potato in the ingredients?
Grated half-baked potato is a traditional addition that helps keep the rye bread moist and improves the texture of the crumb.
How long does the dough need to rise?
The dough needs to rise until it has approximately doubled in size, which can take up to 24 hours depending on the temperature of your environment.
What is the purpose of adding wheat gluten?
Because rye flour has low gluten content, adding 5 tablespoons of vital wheat gluten helps provide the structure and lift necessary for a successful loaf.
Is honey required for this bread?
Honey is used to provide a hint of sweetness that balances the earthy rye flavors and helps feed the sourdough culture.
How do I prepare the caraway seeds?
You can use 2 teaspoons of caraway seeds either whole or lightly crushed to release more of their aromatic oils.
What bread machine settings should I use?
You should use the dough cycle for the initial mixing and long rise, and then use the bake setting for 1 hour once the dough has doubled.
Can I use all-purpose flour instead of bread flour?
Bread flour is recommended for its higher protein content, which supports the heavy rye dough better than all-purpose flour.
What kind of rye flour is best?
The recipe suggests 1 1/2 cups of freshly milled or medium grind rye flour for the best flavor profile.
Does the milk need to be a specific temperature?
Yes, the non-dairy milk should be at room temperature to avoid shocking the sourdough starter and to encourage fermentation.
Can I substitute the honey with something else?
You can substitute honey with liquid sweeteners like maple syrup or agave if preferred, though it may slightly alter the traditional flavor.
How long should the bread bake?
The bread should be baked for approximately 1 hour or until it is cooked through and has developed a golden-brown crust.
Why must the bread cool on a wire rack before slicing?
Cooling on a wire rack prevents the bottom from becoming soggy and allows the internal structure and flavors to fully set.
What type of salt is recommended?
The recipe calls for 1 tablespoon of fine sea salt.
Is this bread suitable for sandwiches?
Yes, its hearty and chewy texture makes it ideal for sandwiches, toasting, or serving with butter and cheese.
Can I use whole wheat flour for the wheat flour portion?
Yes, the recipe allows for either all-purpose wheat flour or whole wheat flour depending on your preference.
What if my sourdough starter is liquid rather than thick?
If your starter is very liquid, you may need to slightly increase the flour amount or decrease the milk to maintain the correct dough consistency.
Is caraway a necessary ingredient?
While you can omit it, caraway seeds are a signature component of the Šumava-style flavor profile.
How do I know if the bread is done?
The bread is done when the crust is golden and it sounds hollow when tapped on the bottom.
What makes this 'Czech culture in a slice'?
It uses traditional Czech ingredients like rye, sourdough, and caraway, which are staples in Czech bakeries and homes.
Can I speed up the 24-hour rise time?
Placing the dough in a slightly warmer spot can shorten the time, but the long fermentation is key to the sourdough flavor.
Should the potato be hot when added?
No, the half-baked potato should be cooled before it is grated and added to the mix.
How many ingredients are in this recipe?
There are 10 main ingredients: non-dairy milk, salt, honey, sourdough starter, rye flour, bread flour, wheat flour, potato, wheat gluten, and caraway seeds.
Can I make this without a bread machine?
While written for a bread machine, you could mix and knead by hand, let it rise in a bowl, and bake it in a standard oven at 375°F (190°C).
What should I do if the dough doesn't double in size?
Ensure your starter was active and proofed before starting, and give it more time in a draft-free, warm environment.
How should I store the finished loaf?
Store the bread in a paper bag or a bread box at room temperature to preserve the crust texture.
Is this bread vegan?
It uses non-dairy milk, but contains honey. To make it strictly vegan, you would need to substitute the honey with a vegan sweetener.
Can I freeze this sourdough rye bread?
Yes, once completely cooled, you can wrap the loaf tightly and freeze it for up to three months.