Sourdough Rye Bread
A unique twist on classic sourdough bread, this sourdough rye bread offers a rich, hearty flavor with a chewy crust and moist crumb, perfect for those seeking a rustic, homemade bread with depth and character.
Prep time: 10 minutesCook time: 35 minutesServes: 12
Ingredients
2 cups of sourdough starter (fed and active)
1 1/2 cups of warm water
1 tablespoon of molasses
3 cups of rye flour
1 cup of bread flour
1 tablespoon of caraway seeds
2 teaspoons of salt
1/2 teaspoon of instant yeast (optional)
Instructions
1. In a large mixing bowl, combine the sourdough starter, warm water, and molasses. Stir until well mixed.
2. Add the rye flour, bread flour, caraway seeds, and salt to the wet ingredients. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 4-5 hours or until doubled in size.
5. Preheat your oven to 450°F (230°C) with a baking stone inside, if available.
6. Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet or peel.
7. Using a sharp knife, score the top of the loaf with several slashes.
8. Transfer the loaf to the preheated oven and bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.
9. Remove the bread from the oven and let it cool on a wire rack before slicing.
Storage
Store the sourdough rye bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Reheating
To reheat, wrap slices in foil and warm in a 350°F oven for 10 minutes, or toast directly from frozen until crispy.
Scan for cooking tips & leave a review!
itsonly.recipes/view/sourdough-rye-bread
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.
