Recipe: Perfect Rye Sourdough Bread


Rye Sourdough Bread. Eric Rusch: Founder, proprietor, and Grand Poobah of Breadtopia. Valentine's Day in Breadtopia Bakers, Farmers Hail Grant to Boost Local Organic Wheat Production. Most sourdough is made with white flour, but this recipe includes a mixture of rye and white flour.

Rye Sourdough Bread I have made sourdough bread in the past using wheat flour. It always made a nice light tangy loaf of bread. I was just wondering if using all rye in your recipe makes a dense loaf of bread as I don't particularly like dense bread but really enjoy the taste of rye bread. You can have Rye Sourdough Bread using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rye Sourdough Bread

  1. You need 100 g of bread starter.
  2. It's 200 g of rye flour.
  3. You need 100 ml of water.
  4. You need 300 g of bread flour.
  5. Prepare Tea spoon of salt.
  6. It's Tea spoon of sesame seeds.
  7. Prepare Tea spoon of cumin seeds.
  8. It's Table spoon of Chia.

Mix until fully combined, cover, and let stand at room temperature overnight. The acids from the sourdough, combined with the properties of rye flour, make rye bread a great candidate for weekly baking. A loaf of rye stays very moist just below the crust and actually improves with age! Rye can be a wonderful flour to bake with once you understand how it.

Rye Sourdough Bread instructions

  1. Wake up your bread starter by mixing it with your rye flour and approx half of the water. It should create thick porridge like texture. Let it rest for an hour or so, until you see bubbles forming in the mixture..
  2. Remove approx 100 g of that mixture to a separate bowl for next time. Then mix all the ingredients in a bowl, adding just enough water so the dough is thick but still slightly sticky. Be careful with water.mix really really well. I use Kitchen Aid standing mixer with bread dough and I mix it for about 5 min..
  3. Cover and let it rest in a warm place for about an hour.
  4. Flour your work surface and put the dough on it and start folding your bread. Create square shape, fold the dough from up to down and from left to right. This way some more flour will get incorporated into the dough. Do this for about 5 min..
  5. Place it into your bread bowl and let rest in warm place for 4 h.
  6. Heat your oven on 240 Celsius, including the baking dish you will bake your bread on. Once hot, transfer your dough quickly on the baking tray and pop in the oven..
  7. Pour some hot water I. The oven on a separate dish to create steam..
  8. Bake for 20 min on 240, the. Lower to 200 for another 20-30 min. The bread must sound hollow when you tap on it.
  9. Let it rest till it cools down. Enjoy! I love this bread so much!.

It's my first ever sourdough bread and was a bit nervous about starting off with rye flour. This recipe is perfect for beginners. This pure rye sourdough bread recipe by Jane Mason makes the heartiest of loaves, perfect for serving warm with butter or cheese, or dipped into a bowl of hot soup. This loaf, when made with Jane's simple sourdough starter recipe, is a great introduction for beginners looking to experiment with. You now have rye starter, which is a malty flavoured base to sourdough bread.


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