Sourdough Rye

16 Reviews

Prep: 30 min
Cook: 40 min
Ready In: 16 hr 40 min

“This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.” - by JACLYN

Adjust Servings

Adjust

Metric US

Original recipe yields 2 loaves

Directions

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.
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.
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.
Punch down dough, and shape into loaves. Place on a greased baking sheet. Allow to rise until doubled in bulk.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until it sounds hollow when thumped on the bottom.
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.

Nutrition

Amount Per Serving (24 total)

Calories
85 cal
4%

Fat
0.9 g
1%

Carbs
16.6 g
5%

Based on a 2,000 calorie diet

Share It

Reviews (16)

Rate This Recipe

MACKALLEN

Jan. 26, 2004

"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, but t..." See morehat probably has something to do with me kneading the heck out of it and also me being patient with the dough. I read James Beard's advice about sourdough rye, and he says to let it rise for 2-3 hours on each rise. I didn't let this loaf go that long, but pretty close. Anyway, I recommend this one to folks who like rye bread."

ISCAR1US

Jul. 20, 2003

"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 troubl..." See moree. I use a GoldRush brand sourdough starter for this which has been working for over two years. Give this a try! You won't be disappointed!"

BLGPTS

Jul. 14, 2005

"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 just a..." See moredded the first ingredients to my starter and let it sit for an hour or so, cause I didn't know I was gona make this.I did use someones suggestion that onion be added, so I used dry chopped onion in the bread and sprinkled some on the baking pan. I did an egg wash,( one whole egg with a tsp. of water, mixed) and brushed it on the bread before baking, then added a sprinkling of caraway seed. It was really good.Its a real keeper! I made one big fat loaf instead of two."

More Reviews