Sourdough Bread with a Twist of Rye
Discover a unique take on classic sourdough bread with our twist of rye, offering a flavorful and nutritious loaf perfect for any meal. This easy-to-follow recipe ensures that you can enjoy bakery-quality bread at home with minimal effort.
Prep time: 30 minutesCook time: 45 minutesServes: 8
Ingredients
3 cups bread flour
1 cup rye flour
1 1/2 cups water (room temperature)
1/2 cup active sourdough starter
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon caraway seeds
Instructions
1. In a large mixing bowl, combine the bread flour, rye flour, and caraway seeds.
2. Add the sourdough starter, water, and honey to the dry ingredients. Mix until a shaggy dough forms.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes.
4. After resting, sprinkle the salt over the dough and knead it using a stretch-and-fold method for about 5 minutes until smooth.
5. Let the dough rise in a greased bowl, covered, for 4-6 hours, or until doubled in size.
6. Shape the dough into a loaf and place it into a well-floured banneton.
7. Cover and let rise again for 1-2 hours.
8. Preheat the oven to 450°F (232°C) with a Dutch oven inside.
9. When ready, carefully place the dough into the hot Dutch oven and score the top.
10. Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes until golden brown.
11. Remove from the oven and cool on a wire rack.
Storage
Store the sourdough rye bread in a paper bag at room temperature for up to 3 days, or slice and freeze for up to 3 months.
Reheating
To reheat, wrap the bread in aluminum foil and place in a preheated oven at 350°F for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
