Dark Rye Bread

Method

Mix the dark rye flour, warm water, and rye sourdough starter together until combined, then let rest for 30 minutes. Add the sea salt, caraway seeds, molasses, and sunflower oil, working them in thoroughly until the dough is smooth and elastic. Transfer to an oiled bowl, cover, and allow to bulk ferment for 8-10 hours at room temperature, folding every 2 hours. Shape the dough into a round loaf, place on a linen-lined banneton or bowl lined with a tea towel, and proof for 4-6 hours until it springs back slowly when poked. Preheat a Dutch oven in the oven to 220C, score the top of the loaf, then carefully transfer it to the hot pot and bake covered for 30 minutes. Remove the lid and bake for a further 25-30 minutes until deeply browned and the loaf sounds hollow when tapped on the base.