Best 11 Sourdough Rye Bread Recipes

ARTISAN SOURDOUGH RYE BREAD

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.

GERMAN COUNTRY STYLE SOURDOUGH RYE BREAD WITH CARAWAY SEEDS

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.

CRUSTY SOURDOUGH RYE BREAD

Steps:

• Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
• Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
• Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
• Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
• Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
• NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.

SOURDOUGH STARTER AND SOURDOUGH RYE BREAD

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!

SOURDOUGH RYE BREAD

Steps:

• Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
• Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
• Let rise, take out and form as desired.
• Let rise again, and heat your oven to 350.
• Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
• Let cool completely, slice and enjoy!

SOURDOUGH RYE BREAD WITH CARAWAY

Steps:

• Mix sourdough starter with warm water with a whisk until thoroughly combined.
• Add rye flour a little bit at a time, incorporating well before each addition.
• Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
• Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
• Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
• Punch down dough, cut in half and form loaves.
• Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
• Preheat oven to 350°F.
• Bake for 30 - 35 minutes, bread will appear lightly browned.
• Cool on racks.
• Freezes well.

POLISH SOURDOUGH RYE BREAD

Steps:

• The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.
• The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
• Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

RYE SOURDOUGH STARTER AND BREAD

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.

CZECH SOURDOUGH RYE BREAD [ŠUMAVA] IN BREAD MACHINE

Steps:

• Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.

UNBEETABLE SOURDOUGH RYE BREAD

Steps:

• The night before combine the ingredients for sponge, cover lightly with plastic wrap and allow to stand in a draft free place overnight. The sponge should have bubbled and have a pleasant sour odor.
• The next morning, stir down and divide the sponge. For the onion rye, warm the olive oil in a small pan and cook the green onions until wilted. Set aside and allow to cool.
• Proof the yeast in 1/2 cup warm water with sugar for 5 minutes or until bubbly. Add the proofed yeast to 1 portion of the sponge along with onions, butter, milk powder, cocoa, salt and rye flour; add the all-purpose flour 1/2 cup at a time until dough forms a ball and leaves sides of bowl. The dough will be lightly tacky but manageable with floured hands.
• Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
• For bread 2, proof the yeast in 2 tablespoons warm water with sugar for 5 minutes or until bubbly. To puree the beets add them with reserved liquid to a food processor or blender and process until smooth.
• Add the proofed yeast to sponge along with beets, dill weed, dill seed, butter, milk powder, salt, food coloring and rye flour. Add the the all-purpose flour 1/2 cup at a time until dough forms ball and leaves the sides of the bowl. The dough will be lightly tacky but manageable with floured hands.
• Knead on a lightly floured surface until smooth and elastic. Place in a large bowl that has been lightly greased with olive oil, turning to coat, cover loosely with a damp cloth and allow to rise until double, approximately 1 hour.
• To make the bread, punch down each of the doughs and knead lightly. Divide each into 2 equal portions. There will be a total of 2 "onion" and 2 "beet".
• Shape each portion into a 10 inch rope. Using 1 of each color tightly braid ropes and when braided twist lightly. With dampened fingers, seal the dough where the colors join. Turn ends under and place in loaf pans that have been lightly oiled.
• Cover with towel and allow to rise until double. The second rise took about 45 minutes. Drizzle the tops of the loaves with olive oil and bake in preheated 375 degree oven for 35 to 40 minutes or until done. Tap the top of the loaf and if it sounds hallow it is baked through.
• Remove from pans and place on wire rack; allow to cool, slice and enjoy.

RYE SOURDOUGH BREAD

Steps:

• In a large mixing bowl, combine yeast and the warm water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.
• Heat buttermilk in a small saucepan over medium heat until it is warm to the touch, and add to yeast mixture. Using a wooden spoon, gradually stir 3 cups flour into yeast mixture until it is combined but mixture is still soupy. Cover with a kitchen towel; let stand in a warm place 8 to 12 hours.
• Add 1 cup flour to mixture, and let stand, covered, 12 hours more.
• Add 5 cups flour and the salt, and stir until mixture just comes together. Turn out onto a well-floured work surface, and knead 5 minutes, adding more flour as necessary; the dough will be very sticky. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise until it is doubled, about 2 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and lightly dust parchment with flour. Using floured hands, punch down dough and turn out onto a lightly floured work surface. Form into a large round loaf. Place on prepared baking sheet, and cover with a damp kitchen towel; let rise until dough is doubled and beginning to crack on the surface, 45 to 60 minutes.
• Bake until loaf is nicely golden and makes a hollow sound when tapped on the bottom, about 60 minutes. Transfer to a wire rack to cool before serving.