Sourdough Rye recipe

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Ingredients

1 cup sourdough starter
1 cup rye flour
½ cup bread flour
⅔ cup water
¼ cup water
1 cup rye flour
1 cup bread flour
½ tablespoon salt
1 tablespoon white sugar
1 tablespoon olive oil
1 tablespoon caraway seed
½ cup water
1 teaspoon salt

Nutrition Info

81.1 calories
carbohydrate: 15.8 g
cholesterol: 0.1 mg
fat: 0.9 g
fiber: 1.7 g
protein: 2.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 245.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.

  2. The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.

  3. Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.

  4. Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.

  7. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

Recipe Yield

2 loaves

Recipe Note

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

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