Best 2 Country Style Sourdough Bread Recipes

Country-style sourdough bread is a wonderful treat that is perfect for any occasion. It is characterized by its rustic appearance, chewy texture, and unique flavor that comes from slow fermentation. Making country-style sourdough bread is an art that requires patience and a little bit of skill, but the end result is a delicious and satisfying loaf of bread that is sure to please everyone at the table. But before we jump into how to make this amazing bread, let's first explore the origins of country-style sourdough and its fascinating history.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

German Country Style Sourdough Rye Bread With Caraway Seeds image

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.

Provided by French Tart

Categories Sourdough Breads

Time 15h

Yield 14 Slices - Medium Loaf

Number Of Ingredients 11

Ingredients

50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
250 ml tepid water
2 tablespoons caraway seeds
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Steps:

To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.

COUNTRY-STYLE SOURDOUGH BREAD

Country-Style Sourdough Bread image

Provided by Alton Brown

Categories Bread Mixer Bake Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 8

Ingredients

1 cup warm filtered or spring water (105°F to 115°F)
3/4 cup Proto-Dough
1/4 cup buttermilk
3/4 teaspoon instant or rapid-rise yeast
3 1/3 cups (or more) bread flour, divided
2 teaspoons salt
Nonstick vegetable oil spray
Cornmeal

Steps:

Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.
Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.

Tips:

Use a sourdough starter that is active and bubbly. This will ensure that your bread rises properly.
Make sure all ingredients are measured correctly. Baking is a science, and precise measurements are essential for success.
Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give your bread a chewy texture.
Let the dough rise in a warm place until it has doubled in size. This will give the yeast time to ferment the dough and produce carbon dioxide, which will cause the bread to rise.
Bake the bread in a preheated oven. This will help create a crispy crust and a fluffy interior.
Let the bread cool completely before slicing and serving. This will help the bread retain its moisture and flavor.

Conclusion:

Country-style sourdough bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make at home with a few simple ingredients and a little bit of time. With a little practice, you can make perfect country-style sourdough bread that your family and friends will love.