Crusty, tangy, aromatic sourdough rye bread brings a new level of deliciousness to your kitchen. It’s the best bread for sandwiches or morning toast, slathered with jam and vegan butter. Even if you’ve never made bread before, this recipe is practically foolproof. And if you don’t have sourdough starter, you can make one in just a day and still add some tang to your bread. This bread can be baked in a variety of shapes, from a high round loaf to a more free-form rustic style. Add caraway seeds both inside and on the crust for even more distinctive flavor. Of course, if you prefer seedless bread, leave them out.
Although traditional sourdough bread doesn’t use any commercial yeast, I’ve found that a combination of rye starter made with just rye flour and water used with a bit of instant yeast added to the dough produces a nicely raised loaf with a mild sourdough flavor.
Once the bread has raised to to double its original volume, I like to put it in a pot to raise a bit more while the oven heats.
Just before baking, mist it lightly with water and make slashes in the top surface to allow it to raise even higher when baking.
Bake the bread at 425 degrees F for 40 minutes. Turn it out of the pan and let it cool completely before slicing
Sourdough Rye Bread
Prep
Cook
Inactive
Total
Yield 1 loaf
This simple recipe produces a large, fragrant, crusty loaf of bread that's perfect for toast, croutons. and sandwiches (especially grilled!).
Ingredients
- 2 teaspoons instant dry yeast
- 1/4 cup sourdough starter
- 1 cup rye flour (dark rye flour is okay)
- 1 ½ cups water
- 3 ½ cups bread flour
- 2 teaspoons kosher salt
- 2 teaspoons plus 1 teaspoon caraway seeds, separated
- 2 teaspoons olive oil for greasing the rising bowl
If making starter, you’ll need an additional 3 tablespoons rye flour and water.
Tools:
- spray mister (for misting the bread’s surface before baking)
- 2 quart size round enamel or cast iron pot with a flat bottom and straight sides
- OR baking stone and pizza peel OR sheet pan
- straight edge razor blade for slashing the top of the dough before baking
- parchment paper if using the pot or baking sheet for baking the bread
Instructions
For the sourdough starter: If you don’t currently maintain a starter, make one 24-48 hours prior to making the bread by mixing 3 tablespoons rye flour with 5 tablespoons water. Mix well, then leave uncovered for a few hours before covering and keeping it at room temperature. If you have sourdough starter that isn't made with rye flour, it's fine to use that in this recipe
To start the bread: Add the yeast to a large bowl. Slowly pour the water over the yeast, then add the starter and the 1 cup of rye flour. Mix well until all the lumps of flour are gone. Cover the bowl and let the mixture rest for at least an hour.
Add 1 cup of bread flour and stir well. Add the salt, then add 1 more cup of bread flour. Mix well before adding another ½ cup of bread flour along with the caraway seeds. Mix again.
Add another ¾ cup of bread flour and stir well. The dough will be very sticky. Flour a kneading surface with 1/3 cup bread flour, then scrape the dough onto the floured surface. Flour your hands, and knead the bread for 4-5 minutes, adding flour by the tablespoon until the dough holds together in solid ball. The dough is ready for raising when it is smooth and a slowly springs back from a gentle finger poke.
Lightly oil a large bowl (large enough to accommodate the dough which will double in size). Add the dough to the bowl, turning the dough a few times to spread a light coating of oil over the dough. Cover the bowl tightly and let the dough rise for 4-6 hours or until doubled in size.
If baking the bread in the pot: Cut a circle of parchment paper to cover the bottom of the pot. Lightly oil the inside walls of the pot. Gently scrape the risen dough into the pot. Heat your oven to 425 F. Just before putting the bread in the oven, sprinkle 1 teaspoon caraway seeds over the top and press them lightly into the dough. Mist the top of the dough with water (just 2 or 3 sprays), then slash about 8 cuts into the surface of the dough. Put the pot into the oven immediately and bake for 40 minutes.
Take the bread from the oven, and turn the loaf out onto a cutting board. Peel the parchment from the bottom of the bread. Let the bread cool before slicing.
If baking the bread on a baking stone: Flour a pizza peel or rimless sheet pan. Heat your oven to 425 F. Scrape the risen dough onto the peel or pan, making sure that you can slide the dough around. You don’t want it to stick when you transfer it to the oven. It will spread out a bit but will rise more in the oven to create a rounded loaf. Sprinkle 1 teaspoon caraway seeds over the top and press them lightly into the dough. Spray the dough lightly with water (just 2 or 3 sprays), then slash about 8 cuts over the top of the dough. Quickly slide the dough from the peel or pan onto the baking stone. Bake for 40 minutes. Use the peel or pan to remove the bread from the oven. Cool before slicing.
If baking the bread on a sheet pan: Line the sheet pan with parchment paper. Heat your oven to 425 F. Scrape the dough onto the pan. It will spread out a bit but will rise more in the oven to create a rounded loaf. Sprinkle 1 teaspoon caraway seeds over the top and press them lightly into the dough. Spray the dough lightly with water (just 2 or 3 sprays), then slash about 8 cuts over the top of the dough. Bake the bread for 40 minutes. Cool before slicing.
Courses bread
Leave a Reply