Caraway Crust

The Caraway Crust is a strong, aromatic bread for your post-work evening. This bread has an intense, rustic taste thanks to the caraway, which is used in both its full and finely ground forms. 

Cooked potatoes are kneaded into the main dough in order to improve the crumb’s moisture. The water in the cooked potatoes gives the dough more moisture, thereby exponentially improving the bread’s shelf life.



  • 150g rye flour type 960
  • 195g water
  •     8g starter

RT: 15-18 hours    DT: 25 °C     Hydration level (TA): 230

Main dough:

  • 353g mature sourdough 
  • 150g rye flour type 960
  • 150g wheat flour type 700
  •   75g whole wheat flour 
  •   75g cooked, mashed starchy potatoes
  • 225g water (the amount of water that can be absorbed varies depending on the cooked potatoes!!)
  •    12g salt
  •      5g whole caraway
  •      4g finely ground caraway
  •      3g yeast


  • Mix the ingredients slowly for 5 minutes and then knead them quickly for 1 minute. 
  • Then let the dough rest for 30 minutes.
  • Afterwards, divide the dough into two large pieces of equal size. Form them into round loaves and place them seamside-down in a proofing basket that has been floured and sprinkled with caraway.  
  • Once 3/4 proofed, place the bread into a preheated oven with strong steam. 
  • The loaves are initially backed at 250°C for 15 Minuten. Leave the steam in the oven until the desired cracks on the crust have formed (5-7 minutes). Then release the steam from the oven (leave the oven door open for 2-3 minutes). 
  • After 15 minutes, reduce the oven temperature to 210°C and bake for another 30-35 minutes.