Sourdough Rye

Sourdough Rye

22
JACLYN 4

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

Ingredients

16 h 40 m servings 85 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. The night before you want to bake the bread, feed the starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Cover, and let stand at room temperature overnight.
  2. In a large bowl, mix together expanded starter, 1/4 cup water, salt, sugar, oil, seeds, and 1 cup each rye and bread flour. Add more or less flour as necessary to get a soft dough.
  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. Allow to rise until doubled in bulk.
  5. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.
  6. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

22
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge. This is the best of the whole wheat ones I've tried. It rose nicely,...

I've been making this bread for over a year. It's AWSOME! Dense, rich, heavy, and SOUR :-) when done correctly. It's gooey and sticky to knead when first mixed together but well worth all the ...

really good! I have a 33 year old starter,so I have been using sourdough for quite a number of years.I only made a couple changes.. one, I added one package of yeast to the 1/4 cup water, and I ...

I'm frustrated with the way this recipe is written. It may work wonderfully for an experienced sourdough baker, but to someone new to the process it's not helpful at all. I tried this as the fi...

Really, really yummy! I followed the directions exactly, and used Sourdough Starter II on this site. I got a really nice crust by placing a pan on the bottom of the oven and filling it with boil...

Question-Are you supposed to add the first ingredients to 1 cup of starter or are you supposed to add the ingredients to your starter and then use 1 cup of it? I did the latter, and the bread tu...

This is a delicious recipe. I was nervous that it doesn't call for any yeast. I almost went ahead and put a teaspoon in, since my sourdough starter is not very mature, but I decided to stick to ...

This was easy to follow and delivered 2 great little loaves of bread. I did vary the recipe a bit. I changed the final cup of bread flour to 1/2 cup of bread flour and 1/2 cup of corn meal. It w...

This was my first sourdough rye bread, so it was a real treat. I added onion powder (about 2 tsp.), when it was time to mix the dough and sprinkled onion flakes over the greased pans. It's marve...