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Sourdough Rye

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

Rating: This weblink has been rated 14 times with an average star rating of 4.2 Read Reviews (13)

Rate/Review | 302 people have saved this

Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
16 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 2 loaves
 

Ingredients

  • 1 cup rye flour
  • 1/2 cup bread flour
  • 2/3 cup water
  • 1/4 cup water
  • 1/2 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon caraway seed
  • 1 cup rye flour
  • 1 cup bread flour
  • 1 cup sourdough starter
  • 1/2 cup water (optional)
  • 1 teaspoon salt (optional)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 85 | Total Fat: 0.9g | Cholesterol: < 1mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2003 by ISCAR1US 
I've been making this bread for over a year. It's AWSOME! Dense, rich, heavy, and SOUR :-)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by MACKALLEN 
Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2005 by BLGPTS 
really good! I have a 33 year old starter,so I have been using sourdough for quite a number of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2004 by ZEPHYRAZURE 
This was my first sourdough rye bread, so it was a real treat. I added onion powder (about 2... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by Becca 
Question-Are you supposed to add the first ingredients to 1 cup of starter or are you supposed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2009 by 47401 
This is a delicious recipe. I was nervous that it doesn't call for any yeast. I almost went... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2008 by nanci 
This was easy to follow and delivered 2 great little loaves of bread. I did vary the recipe a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by MOGAN813 
This was excellent bread. My nephew who refuses to eat store bought rye even loved it. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2009 by huxylady 
Wonderful flavour and texture and it rose perfectly! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by the4taals 
The bread had a good flavour but the texture wasn't quite what I am looking for. MORE

 
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