Sourdough Bread with a Twist of Rye

🕒 Prep: 30 min
🔥 Cook: 45 min
🍽 Serves: 8
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This Sourdough Bread with a Twist of Rye is a delightful blend that brings a touch of earthiness and a hint of spice with caraway seeds. Perfect for those who appreciate a hearty, flavorful loaf, it's a unique twist on traditional sourdough that will elevate any meal.

Ingredients for Sourdough Bread with a Twist of Rye

The foundation of this bread is bread flour, providing the structure and chew that we all love in a good loaf. Adding rye flour introduces a touch of nuttiness and a slightly denser texture. Our star, the sourdough starter, is what gives this bread its tang and helps it rise. Water ties everything together, while a bit of honey adds a subtle sweetness to balance the sour. Caraway seeds bring a warm, aromatic note that pairs beautifully with rye. Finally, a sprinkle of salt enhances all these flavors.

Tips & Tricks

  • If your sourdough starter is sluggish, give it a feed a few hours before you begin.
  • For a more pronounced caraway flavor, lightly toast the seeds before adding them.
  • If you don't have a banneton, a well-floured bowl works in a pinch.

Serving Suggestions

This bread makes an excellent base for an open-faced Reuben sandwich or a classic BLT. Toast it and top with smashed avocado and a sprinkle of chili flakes for a quick, delicious breakfast. For an indulgent treat, pair it with a rich, creamy soup.

Frequently Asked Questions

Can I use whole wheat flour instead of rye?
Yes, but the flavor will be different. Whole wheat will make the bread denser and less nutty.
How can I tell if my sourdough starter is active enough?
A good test is to drop a spoonful of starter into a glass of water. If it floats, it's active and ready to use.

Sourdough Bread with a Twist of Rye Recipe Walkthrough

Start by combining the bread flour, rye flour, and caraway seeds in a large mixing bowl. This dry mix will be the base of your dough. Next, add the sourdough starter, room temperature water, and honey to the dry ingredients. Mix it all together until you get a shaggy dough. It doesn’t need to be smooth at this point; just make sure there are no dry patches of flour.

Cover the bowl with a damp cloth and let it rest for 30 minutes. This rest period, known as autolyse, helps the flour absorb the water and begins gluten development. After resting, sprinkle the salt over the dough. It might feel counterintuitive to add the salt later, but this helps in the initial gluten formation without interference. Now, knead the dough using a stretch-and-fold method for about 5 minutes until it becomes smooth. This technique is gentle yet effective, supporting the dough’s structure.

Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours, or until it doubles in size. This rise time can vary depending on room temperature and the activity of your starter. Once doubled, gently shape the dough into a loaf and place it into a well-floured banneton. Cover it again and let it rise for another 1-2 hours.

Preheat your oven to 450°F (232°C), and place a Dutch oven inside to heat up. When your dough is ready, carefully transfer it to the hot Dutch oven. Score the top with a sharp knife or razor blade to allow it to expand during baking. Bake covered for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is a deep golden brown.

Once baked, remove the bread from the oven and let it cool on a wire rack. This cooling time allows the interior to set completely.

Why You'll Love This Recipe

  • Unique combination of rye and sourdough for a robust flavor.
  • Caraway seeds add an unexpected pop of spice and aroma.
  • Simple, no-fuss method that fits into a busy schedule.
  • Perfect for sandwiches, toast, or just on its own with butter.

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

Step-by-step 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.

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