RYE SOURDOUGH BREAD
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 ten-to twelve-inch round loaf
Number Of Ingredients 6
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.
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Nathan Espinoza
[email protected]I'm not sure what I did wrong, but my bread didn't turn out at all. It was dense and gummy and had no flavor.
A_Z Gaming
[email protected]This bread is amazing! It's so flavorful and has a great texture. I'm definitely going to be making this again and again.
Stephen Ndwigah
[email protected]I've been making this bread for years and it's always a hit. It's the perfect bread for any occasion.
Maabena Unique
[email protected]This bread is a bit too sour for my taste. I think I'll try using less sourdough starter next time.
Jayden Phillips
[email protected]I'm so glad I tried this recipe. The bread is absolutely delicious and my family loved it. I'll definitely be making it again.
mst rinaaktar2020
[email protected]This recipe is a bit too complicated for me. I'm going to try a simpler one next time.
Rachel Flores
[email protected]I love the tangy flavor of this bread. It's perfect for sandwiches or toast.
SAMEER MAHMOOD
[email protected]This bread is so dense and heavy. It's not at all what I expected.
Claire Kimber
[email protected]I've tried many rye sourdough bread recipes, but this one is by far the best. The bread is always perfect and my family loves it.
Yenzo Magagula
[email protected]This recipe is a keeper! The bread is so delicious and easy to make. I'm so glad I found it.
Autumneloise Eloise
[email protected]I followed the recipe exactly and my bread turned out dense and gummy. I'm not sure what went wrong.
Bakiranze Samuel
[email protected]This bread is amazing! It's so flavorful and has a great texture. I'm definitely going to be making this again.
ALAMIN ALAMIN
[email protected]I've made this rye sourdough bread several times now, and it always turns out perfect. The crust is crispy, the crumb is soft and chewy, and the flavor is out of this world. My family and friends love it!
Kamal Saud
[email protected]This rye sourdough bread was a delicious and rewarding experience to make. The bread had a wonderful tangy flavor and a slightly chewy texture. I would definitely recommend this recipe to anyone looking for a unique and flavorful bread.