Best 2 Rye Sourdough Starter And Bread Recipes

Embark on a culinary adventure as we delve into the art of crafting rye sourdough starter and bread, a testament to the enduring legacy of traditional bread-making. This comprehensive guide will equip you with the knowledge and techniques to create your own sourdough starter, a living culture that forms the heart of this unique and flavorful bread. You'll discover the intricacies of feeding and maintaining your starter, ensuring its vitality and ensuring its vitality and resilience. Additionally, we'll provide step-by-step instructions for creating a range of rye sourdough bread recipes, from classic loaves to creative variations that showcase the versatility of this remarkable ingredient. Whether you're a seasoned baker or just starting your sourdough journey, this article will empower you to create delicious and authentic rye sourdough bread that will delight your taste buds and impress your friends and family.

Here are our top 2 tried and tested recipes!

SOURDOUGH STARTER AND SOURDOUGH RYE BREAD

Sourdough Starter and Sourdough Rye Bread image

A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time.

Provided by Sharon123

Categories Sourdough Breads

Time 3h20m

Yield 2 large loaves

Number Of Ingredients 12

Ingredients

2 cups unbleached white flour
1 teaspoon fast-rising active dry yeast
1 cup lukewarm water
1 3/4 cups rye flour
1 cup lukewarm water
12 cups unbleached white flour, plus extra for sprinkling (may replace 2-4 cups of the white flour with whole wheat)
1/4 ounce fast-rising active dry yeast
1 cup lukewarm water
3 tablespoons caraway seeds (optional)
1 tablespoon salt
sunflower oil, for greasing (or corn oil)
cornmeal, for sprinkling

Steps:

Make the starter:.
Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
Make the sponge:.
Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
Make the bread:.
Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!

Nutrition Facts : Calories 3517.3, Fat 10.4, SaturatedFat 1.6, Sodium 3518.3, Carbohydrate 739, Fiber 37.8, Sugar 3.3, Protein 100.9

RYE SOURDOUGH STARTER AND BREAD

Rye Sourdough Starter and Bread image

Before going gluten free, I used to make this rye bread as a staple. After some failures I succeeded in making the perfect starter which lasted a very long time and got better every time I used it. The secret of sourdough is that it makes the bread more storable. Bread made with sourdough will not become stale for quite a long time, and due to different fermentation many micronutrients can be better resorbed than from yeast bread. The quality of a sourdough depends on the quality of the grain and the mixture of yeasts and bacteria present in the flour. If the rye flour you use is neither chemically treated so that the natural cultures are killed nor contaminated with wrong bacteria, yeasts or mold, you will have a starter which keeps forever when properly kept and fed. The texture of the starter should be creamy, and the smell slightly sour, but not stinging the nose like vinegar. If it smells like vinegar, it contains too much acetic acid which is not desireable. The ration lactic acid - acetic acid should be about 80 to 20. That makes a delicate sour smell. If it smells rotten or looks reddish, it is rotten and you have to discard it.

Provided by Mia in Germany

Categories Breads

Time P3DT1h

Yield 1 loaf, 1 serving(s)

Number Of Ingredients 9

Ingredients

100 g whole rye flour, finely ground
100 ml lukewarm water
100 g whole rye flour, finely ground
100 ml lukewarm water
800 g whole rye flour, finely ground
300 g sourdough starter
450 ml lukewarm water
2 teaspoons salt
flour, for dusting

Steps:

Starter:.
Day 1: In a 1 quart jar with a lid mix 100 g rye flour with 100 ml lukewarm water. Stir well to completely mix. Don't mind if it seems not to be enough water and the dough is sticky. Just mix well to have a homogenous dough.
Close the lid of the jar loosely and let stand for 24 hours at room temperature, maybe not in the coolest room of the house --.
Day 2: Stir the starter well, close the lid again and let stand for another 24 hours.
Day 3: Stir in 100 g finely ground whole rye flour and 100 ml lukewarm water, cover again and let stand for another 24 hours.
Open the jar and check the smell: DON'T stick your nose into the jar! I did that with my first attempt and nearly burnt off my mucosa with the cloud of acetic acid that evaporated from the vinegar starter I produced -- So, open the jar and carefully check the smell. If it doesn't sting but smell pleasantly sour, proceed. The colour of the starter should be greyish brown.
Bread:.
Place the flour in a large bowl, make a well and fill the sourdough starter into the well. Hold back about 2 tablespoons of the starter, put it into a glass jar, tightly close the lid and keep the jar in the refridgerator. It will not rise while in the fridge nor produce gas, so don't be afraid of tightening the lid.
Mix the starter with some of the flour, then add the salt and water and knead for about 15 minutes. The dough is very heavy, so most machines give in and collaps. I always kneaded by hand on a floured surface until the dough was smooth.
Form a ball and dust with flour, cover and let rest for 2 hours.
On a dusted surface, knead lightly, form an oval loaf, cover and let rest for another hour.
Preheat oven to 250 degrees Celsius (220 fan assisted).
Place bread on a baking tray layered with nonstick parchment paper, prick bread with a fork in a regular pattern all over and brush with water.
Place an ovenproof bowl with hot water on the bottom of the oven, then slip the baking tray into the oven and bake for 15 minutes.
After 15 minutes reduce heat to 200 degrees Celsius (180 fan assisted), continue baking for 30 minutes.
Put off the oven after 30 minutes, but don't open yet. Let the bread rest.
for another 15 minutes in the hot oven.
Take it out and knock at the bottom of the bread. It should sound hollow.
Let completely cool on a wire rack.
You need not keep the bread in the fridge.
If you use the starter for the first time, it works better if you add some yeast to the bread dough because the fresh starter is not very strong.
The starter which you hold back will be strong enough without adding yeast if you feed it again for 3 days like described above.

Nutrition Facts : Calories 3490, Fat 15.2, SaturatedFat 1.8, Sodium 4690.5, Carbohydrate 754.3, Fiber 118, Sugar 11, Protein 108.8

Tips for Making Rye Sourdough Starter and Bread:

Always use fresh rye flour and water when making your starter. Rye flour has a shorter shelf life than wheat flour.
Keep your starter in a warm place, around 75-80°F. This will help it to ferment properly.
Feed your starter regularly, about once a day. This will keep it active and healthy.
When your starter is ready to use, it should be bubbly and have a tangy smell.
Use a scale to measure your ingredients when making rye sourdough bread. This will ensure that you get accurate results.
Mix the dough thoroughly and knead it for at least 5 minutes. This will help to develop the gluten and make the bread light and airy.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
Bake the bread in a preheated oven at 375°F for about 30 minutes, or until it is golden brown and crusty.

Conclusion:

Rye sourdough starter and bread are delicious and nutritious options for anyone who loves bread. With a little time and effort, you can make your own rye sourdough starter and bread at home. Enjoy the process and the delicious results!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »