Best 2 Artisan Sourdough Rye Bread Recipes
Welcome to the world of artisan sourdough rye bread, a delicious and satisfying staple that has been enjoyed for centuries. With its unique tangy flavor and dense, chewy texture, sourdough rye bread is a delightful addition to any meal. If you're looking to create this artisanal delight in your own kitchen, you've come to the right place. In this article, we'll guide you through the process of making sourdough rye bread from scratch, providing you with detailed instructions, expert tips, and all the information you need to create a perfect loaf.
Here are our top 2 tried and tested recipes!
QUICK SOURDOUGH RYE BREAD
Steps:
- In a large bowl, dissolve liquid malt extract in warm water. Add the rest of the ingredients and mix until combined. The dough will be very sticky (but not wet) and that's to be expected. If too wet, add more flour. Scrape the dough off your hands. Wash your hands, this will make it much easier to knead the sticky dough. Knead for about 7 minutes inside the bowl. You can also use a stand mixer with a dough hook attachment. In a stand mixer, knead for 3 minutes on low and 4 minutes on medium speed.
- Cover the bowl and let the dough rest in a warm place for about 30-40 minutes. During this time, give the dough 3 stretch and folds, where each time you would pull each corner of the dough and fold onto itself. If it's easier, just knead the dough briefly, about 5-10 seconds each time. This will help it develop gluten and build strength.
- On a lightly floured work surface, shape the dough into a ball and flatten slightly. Place on a piece of parchment paper. Using a serrated knife, make scores as shown in the picture.
- Cover the dough and let rest for 45-60 minutes. It should rise by at least 30%.
- Meanwhile, preheat the oven to 475F with a heavy-duty baking sheet and a bread pan filled about 1/2" with hot water.
- Once the oven is preheated, slide the dough with the parchment paper onto the hot baking sheet. Spray a little bit of water on the walls of the oven and close it quickly. Bake at 475F for 10 minutes. Remove the water pan, drop the temperature to 425F, and continue baking for another 35 minutes.
- Remove the bread from the oven, transfer to a cooling rack and let cool for at least 1 hour at room temperature before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 392 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
ARTISAN SOURDOUGH RYE BREAD
This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.
Provided by Eric Rusch
Categories Recipes
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Sourdough Version
- In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
- In a separate bowl, combine the flours and salt.
- Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
- Instant Yeast Version
- The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
- Both Versions
- After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
- Preheat your oven to 475 F a half hour before baking.
- Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
- Let cool completely before eating.
Tips:
- Be patient: Sourdough bread takes time to make, so be patient and don't rush the process.
- Use good quality ingredients: The quality of your ingredients will directly impact the quality of your bread. Use organic, unbleached flour, filtered water, and sea salt.
- Keep your starter healthy: Your starter is the heart of your sourdough bread, so it's important to keep it healthy. Feed it regularly, and discard any excess starter.
- Proof your bread in a warm place: Sourdough bread needs a warm place to proof in order to rise properly. A warm oven or a sunny spot on the counter are both good options.
- Don't overproof your bread: Overproofing can cause your bread to be dense and gummy. Once your bread has doubled in size, it's ready to bake.
- Bake your bread at a high temperature: Sourdough bread needs to be baked at a high temperature in order to get a crispy crust and a chewy interior. 450 degrees Fahrenheit is a good starting point.
Conclusion:
Sourdough rye bread is a delicious and nutritious bread that can be enjoyed by people of all ages. It's easy to make at home, and it's a great way to use up leftover sourdough starter. With a little practice, you'll be baking perfect loaves of sourdough rye bread in no time.
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