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Sourdough Rye

SUBMITTED BY: JACLYN

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

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Read Reviews (12)

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	16 Hrs 40 Min
Original recipe yield 2 loaves

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

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

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

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

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

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

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

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

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

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

Reviewed on Apr. 25, 2006 by Kaiote

I found this recipe unbakeable. My starter works well in other recipes, so I did not expect... MORE

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