Sourdough Rye Bread

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 12
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This Sourdough Rye Bread brings together the tangy flavor of sourdough with the earthy goodness of rye. It's ideal for those who love a hearty loaf with a bit of character. With just a touch of molasses and caraway seeds, this bread offers a unique, artisan touch that anyone can achieve at home.

Ingredients for Sourdough Rye Bread

Sourdough starter is the heart and soul of this bread, providing natural leavening and a distinctive tangy flavor. Make sure yours is fed and bubbly before starting. Warm water helps activate the yeast activity and kick-starts the fermentation. A tablespoon of molasses adds a subtle sweetness and depth of flavor that complements the rye. For the dry components, rye flour gives the bread its signature earthy taste and dense texture, while bread flour adds the necessary gluten for structure. Caraway seeds introduce a classic rye bread aroma and flavor. A couple of teaspoons of salt enhance the flavor while controlling yeast activity. Lastly, a touch of instant yeast is optional but can help ensure a good rise, especially if your starter is on the mild side.

Tips & Tricks

  • If your dough feels too sticky, add a little more bread flour — but only enough to make it manageable.
  • Try misting your oven with water during the first few minutes of baking to create steam, which helps achieve a crusty exterior.
  • For a more pronounced sour flavor, let the dough rise overnight in the fridge.

Serving Suggestions

This Sourdough Rye Bread pairs beautifully with a creamy spread like goat cheese or a tangy mustard. It's fantastic for making robust sandwiches with smoked meats or sharp cheese. Alternatively, serve it with hearty soups or stews to soak up the rich broth.

Frequently Asked Questions

Can I omit the caraway seeds?
Yes, feel free to leave them out if you’re not a fan. The bread will still be delicious.
What if I don't have a sourdough starter?
You can create a starter from scratch, but this will require a few days. Alternatively, some specialty stores or bakeries sell them.
Is the instant yeast necessary?
No, it's optional. It just provides an extra assurance of a good rise, especially if your starter isn’t at its peak.

Sourdough Rye Bread Recipe Walkthrough

Start by grabbing a large mixing bowl and combine the sourdough starter, warm water, and molasses. Stir them together until well blended. It should look a bit murky but that's okay. Next, add in your rye flour, bread flour, caraway seeds, and salt. Mix everything until a shaggy dough forms. If you're using instant yeast, add it at this step too. Move the dough to a lightly floured surface and knead for about 10 minutes. You're aiming for a smooth and elastic feel. Once done, place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 4-5 hours until it has doubled in size.

Preheat your oven to 450°F (230°C) and if you have a baking stone, place it inside. This helps with even heat distribution. Shape your risen dough into a round or oval loaf and set it on a parchment-lined sheet or peel. Score the top with a sharp knife, making a few slashes — this allows the bread to expand nicely in the oven. Slide your loaf into the preheated oven and bake for 30-35 minutes. You'll know it's done when it turns golden brown and sounds hollow when tapped underneath. Allow it to cool on a wire rack before slicing into it. This wait is crucial to help the crumb set properly.

Why You'll Love This Recipe

  • A delightful mix of sourdough tang and rye earthiness.
  • Perfect for both beginners and seasoned bakers.
  • Requires minimal hands-on time.
  • Great for sandwiches, toasts, or just with butter.

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)

Step-by-step 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.

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