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Sourdough Rye
Sourdough Rye
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1540 minutes
Enhance sourdough starter with rye and bread flours overnight for flavorful rye loaves the next day.
Ingredients:
  • 0.5 cup water
  • 1 cup sourdough starter
  • 1 cup rye flour
  • 0.5 cup bread flour
  • 0.66666668653488 cup water
  • 0.25 cup water
  • 1 cup bread flour
  • 0.5 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon caraway seed
Instructions:
  • The day before baking, combine 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water with your active sourdough starter. Mix well, cover, and leave at room temperature overnight.
  • Combine the mature starter with 1/4 cup water, then add in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds. Mix thoroughly.
  • Transfer the dough to a lightly floured surface and knead until smooth. Place it in a well-oiled bowl, covering the surface with oil. Cover with a damp cloth and let it rise in a warm spot until doubled in size.
  • Deflate dough, form into loaves, and transfer to greased baking sheet or loaf pans. Let rise until doubled in size.
  • Preheat your oven to 350°F (175°C).
  • Using a serrated knife, make shallow cuts on the tops of the loaves. Bake in the preheated oven until the crust is deep brown and the loaves sound hollow when tapped on the bottom, approximately 40 minutes.
  • For a chewier, saltier crust, try this: Mix 1/2 cup water with 1 teaspoon salt. Brush the loaves with the salt water mixture after baking for 20 minutes at 350 degrees F (175 degrees C), then bake for an additional 25 minutes, brushing every 10 minutes.

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