Sourdough Rye
Sourdough Rye Bread combines the natural tang of sourdough with the hearty, earthy flavor of rye flour. Dense yet tender, it’s a rustic loaf steeped in European tradition. Perfect for sandwiches, toast, or pairing with soups and cheeses, it’s a wholesome bread full of flavor, nutrition, and history.
Ingredients
- 1 cup (227 g) active rye or wheat sourdough starter
- 1 ½ cups (340 g) warm water
- 2 cups (240 g) rye flour
- 2 cups (240 g) bread flour (or all-purpose flour)
- 2 teaspoons salt
- 1 tablespoon honey or molasses (optional, for sweetness)
- 1 tablespoon caraway seeds (optional, for flavor)
Instructions
- Activate Starter:Ensure your starter is active and bubbly before mixing. A rye-based starter works best for flavor and fermentation.
- Mix Dough:In a large bowl, dissolve starter and honey (if using) in warm water. Add rye flour, bread flour, salt, and caraway seeds. Stir until a sticky dough forms.
- Knead:Rye dough is stickier than wheat dough—knead gently for 5–8 minutes or use a stretch-and-fold method to develop structure.
- Bulk Fermentation:Cover and let rise at room temperature for 8–12 hours, or until nearly doubled.
- Shape:Transfer the dough to a floured surface, shape into a round or oval loaf, and place seam-side up in a floured proofing basket. Let rise for 2–4 hours.
- Preheat Oven:Heat to 450°F (230°C) with a Dutch oven or baking stone inside for 30 minutes.
- Bake:Score the loaf, place it in the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until the crust is dark golden.
- Cool:Cool completely before slicing to allow the crumb to set. Rye bread benefits from resting for several hours before cutting.
Notes
- Rye dough will be sticky—avoid over-kneading; use a dough scraper instead.
- A mix of rye and bread flour improves texture and rise.
- Rest the baked loaf for at least 6 hours before slicing for best flavor.
- Add caraway or fennel seeds for a traditional rye aroma.
- Sourdough rye keeps well—its acidity preserves freshness naturally.