SOURDOUGH RYE
Provided by Mark Bittman
Categories project, appetizer
Time 5h
Yield 2 loaves
Number Of Ingredients 6
Steps:
- To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix 2/3 cup rye flour with 1/2 cup water, along with the tiniest pinch of instant yeast - less than 1/16 teaspoon. Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast). Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter. (From now on, keep it in the refrigerator; you don't need to proceed with the recipe for a day or two if you don't want to. Before making the dough, take a ladleful - 1/2 to 3/4 cup - of the starter and put it in a container; stir in 1/2 cup rye flour and a scant 1/2 cup water, mix well, cover and refrigerate for future use. This starter will keep for a couple of weeks. If you don't use it during that time and you wish to keep it alive, add 1/2 cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.)
- To make the dough: Combine the remaining starter in a big bowl with the rye flour, the whole-wheat or white flour and 2 1/4 cups water.
- Mix well, cover with plastic wrap and let sit overnight, up to 12 hours.
- The next morning, the dough should be bubbly and lovely. Add the salt, the cracked rye and 1 cup water - it will be more of a thick batter than a dough and should be pretty much pourable.
- Pour and scrape it into two 8-by-4-inch nonstick loaf pans. The batter should come to within an inch of the top, no higher.
- Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually. Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200. This will take about 1 1/2 hours or a little longer.
- Remove loaves from the pans and cool on a rack. Wrap in plastic and let sit for a day before slicing, if you can manage that; the texture is definitely better the next day.
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Hassimu Bah
[email protected]This bread is a bit time-consuming to make, but it's definitely worth it.
BOSKO 77
[email protected]I've never made sourdough bread before, but this recipe was easy to follow and the bread turned out great.
Haris Nawaz
[email protected]This bread is a bit dense, but I like that it's so filling.
Gaming masud
[email protected]I'm not a huge fan of rye bread, but this recipe changed my mind. It's so flavorful and delicious.
Gulet pasHir Ina pasHir
[email protected]This recipe is a great way to use up leftover sourdough starter.
Sikandar Hayat
[email protected]This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite fillings.
Orgil Batzaya
[email protected]I was disappointed with this recipe. The bread was dry and crumbly.
Dave James
[email protected]I love the crust on this bread! It's so crispy and flavorful.
Sangam Jirel
[email protected]This bread is really good, but it's a bit too sour for my taste.
Norul Amin
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for sourdough rye bread.
Amjad Babbar786
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is absolutely delicious!
Andrew Dahlke
[email protected]This bread is delicious! I love the tangy flavor of the sourdough starter. It's perfect for sandwiches or toast.
Brooks Francis
[email protected]I was so excited to try this recipe, but it turned out really dense and gummy. I'm not sure what I did wrong.
Zahid Maqsood
[email protected]This sourdough rye bread isAMAZINGGG!! I've tried so many recipes and this is the only one that turned out perfect. The crust is crispy, the crumb is soft and chewy, and the flavor is out of this world. I'll definitely be making this again and again.