Description
This rye sourdough bread combines the earthy richness of rye flour with the tanginess of a sourdough starter, creating a hearty, flavorful loaf. With its chewy texture and crisp crust, it’s perfect for sandwiches, toasting with butter, or enjoying on its own. The recipe offers a unique twist on traditional sourdough bread, ideal for anyone who loves experimenting with different flours.
Ingredients
Rye Sourdough Starter: (Feed a plain starter with rye flour for a 1:1 ratio)
140 grams room temperature water
150 grams rye flour
170 grams water (room temperature)
130 grams rye flour
150 grams bread flour
10 grams salt
30 grams water
Instructions
-
Prepare Pre-Dough: The evening before baking, feed your sourdough starter and mix 25g starter, 140g water, and 150g rye flour. Leave it overnight to ferment.
-
Prepare Dough: The next day, check the pre-dough for bubbles. Mix it with 170g water, 130g rye flour, and 150g bread flour. Let it rest for 20 minutes.
-
Add Salt: After resting, add 10g salt and 30g water. Mix well and cover, letting it rest for 35-40 minutes.
-
Folding: Wet your hands and fold the dough from all sides, pressing down gently. Repeat this folding process every 35-40 minutes for three cycles.
-
Shape & Bake: After the folding cycles, shape the dough into your desired loaf shape and let it rise. Preheat the oven to 475°F and bake for 30-35 minutes until golden and hollow-sounding.
Notes
Add Seeds: For extra texture and flavor, incorporate sunflower or sesame seeds into the dough.
Spelt Flour Variation: You can substitute some of the bread flour with spelt flour for a nuttier, more robust flavor.
Use a Bread Cloche or Dutch Oven: If you have one, baking in a preheated Dutch oven or bread cloche can improve the crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Sourdough, Rye Bread
- Method: Baking
- Cuisine: American
