Domači Kruh iz Krušne Peči (Slovenian Farmhouse Sourdough Bread)

Name: Domači Kruh iz Krušne Peči (Slovenian Farmhouse Sourdough Bread)
Yield: 4
Cuisine: Slovenia
Ingredients: Active sourdough starter — 150 g (5.3 oz); Bread flour — 500 g (4 cups); Rye flour — 50 g (1/3 cup); Warm water — 350 ml (1 1/2 cups); Salt — 10 g (2 tsp); Caraway seeds (optional) — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Active sourdough starter — 150 g (5.3 oz)
Bread flour — 500 g (4 cups)
Rye flour — 50 g (1/3 cup)
Warm water — 350 ml (1 1/2 cups)
Salt — 10 g (2 tsp)
Caraway seeds (optional) — 1 tbsp

Method

In a large bowl, mix the sourdough starter with the warm water until dissolved.
Add the bread flour, rye flour and salt, and mix until a shaggy dough forms.
Knead for 10 minutes by hand, or 6–7 minutes in a stand mixer, until smooth and elastic. Fold in the caraway seeds, if using.
Cover and let rise at room temperature for 3–4 hours, folding the dough over itself every hour.
Shape the dough into a round loaf and place seam-side up in a floured proofing basket.
Cover and refrigerate overnight (8–12 hours) for a slow, flavour-building second rise.
The next day, preheat the oven with a Dutch oven or baking stone inside to 240°C
(465°F).
Turn the dough out onto parchment, score the top with a sharp blade, and bake covered (if using a Dutch oven) for 20 minutes.
Remove the lid and bake for a further 20–25 minutes, until deeply golden and hollow-sounding when tapped.
Cool completely on a wire rack before slicing.

Introduction: Long before commercial bakeries, most Slovenian villages relied on a shared wood-fired krušna peč (bread oven) where families would bring their dough to bake once or twice a week.

Cultural Background: Long before commercial bakeries, most Slovenian villages relied on a shared wood-fired krušna peč (bread oven) where families would bring their dough to bake once or twice a week. This dense, naturally leavened farmhouse loaf, with its thick crust and hearty crumb, reflects that tradition of home baking and remains a point of pride in rural households today.

Tips: Cooling the bread fully before slicing prevents a gummy crumb, even though it's tempting to cut in early. A well-fed, active starter is essential — feed it 4–6 hours before starting the dough.

Variations: Add a handful of pumpkin seeds or sunflower seeds to the dough for extra texture. A small proportion of buckwheat flour can replace some of the rye for a nuttier, more rustic loaf. Vegetarian / Vegan Note Naturally vegan and vegetarian.

Storage: Store wrapped in a cloth or paper bag at room temperature for up to 4 days.

Reheating: Refresh in a 180°C (350°F) oven for 8–10 minutes to re-crisp the crust before serving. Nutrition (Approx. per Serving) Approx. 240 kcal, 8 g protein, 1 g fat, 49 g carbohydrate per serving (1 generous slice).

FAQs:

Q: Can I use commercial yeast instead of a sourdough starter?

A: Yes, substitute with 7 g instant yeast, though the flavour and crumb will differ from the traditional naturally leavened loaf.

Q: Why refrigerate the dough overnight?

A: The slow, cold second rise develops deeper flavour and makes the dough easier to score and shape.