Sourdough rye bread

Sourdough rye bread

  While I love all sorts of sourdoughs, I particularly like sourdough rye the tang of the sourdough is perfect with the flavor of the rye flour. Choose your favorite rye flour for this recipe the sourdough will make it shine.
  The dough is very wet and sticky and can be hard to knead by hand, so use a stand mixer if you have one. There’s a temptation to add more flour to eliminate the stickiness, but don’t do it you’ll risk adding too much.
Sourdough rye bread

Makes one 9 x 5-inch loaf

Ingredients Sourdough rye bread :

  1. 4 ounces (by weight) sourdough starter
  2. 1 cup (41⁄2 ounces) rye flour
  3. 11⁄4 cups room temperature water, divided
  4. 21⁄2 cups (111⁄4 ounces) bread flour, divided
  5. 1 teaspoon kosher salt
  6. 1 tablespoon olive oil
  7. Nonstick baking spray

Instructions :

On prep day 1 :

Combine the sourdough starter, rye flour, and 1⁄2 cup water in a stand mixer or in a large bowl. Cover and let the mixture sit overnight at room temperature.

On prep day 2 :

1. Add the remaining 3⁄4 cup water, the bread flour, salt, and olive oil to the bowl containing the sourdough starter mixture. Knead with the dough hook of the stand mixer or mix by hand until the dough becomes smooth. The dough will be wet and sticky, but don’t be tempted to add more flour.
2. Spray a 9 x 5-inch loaf pan with baking spray and transfer the dough to the pan.
With lightly greased fingertips, spread the dough in the pan to even it out.
3. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate the bread overnight or up to 24 hours before baking.

On baking day :

1. Remove the pan from the refrigerator and heat the oven to 350°F.
2. Remove the plastic and bake the bread until it is deep brown and the internal temperature reaches 195°F on an instant-read thermometer, about 55 minutes.
Cool completely on a wire rack before slicing.

Tip :

If you plan on making a lot of sourdough rye, put a few tablespoons of starter in a new jar and begin feeding it with rye flour in the same way you feed your white flour starter.

Other recipes Breads : Here

Resource : book make ahead breads

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