SOURDOUGH RYE
Categories Bread Breakfast Bake High Fiber St. Patrick's Day
Yield 20 2 loaves
Number Of Ingredients 8
Steps:
- Preparation 1. 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. 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.) 2. To make the dough: Combine the starter in a big bowl with the rye flour and the whole-wheat or white flour. 3. Mix well, cover with plastic wrap and let sit overnight, up to 12 hours. 4. 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. 5. 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. 6. 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. 7. is above
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Karima Kamouni
[email protected]I love the tangy flavor of this bread. It's perfect for sandwiches or toast. I also love that it's so easy to make. I've made it several times and it always turns out great.
Peter White
[email protected]This is the best sourdough rye bread I've ever had. It's so flavorful and has the perfect texture. I will definitely be making it again and again.
Satish Gr
[email protected]I'm a beginner baker and this recipe was really easy to follow. I was so happy with the results. The bread turned out perfect and I'm so proud of myself for making it.
Caleb Wanjohi
[email protected]This bread is a great way to use up leftover sourdough starter. It's also a great way to get your kids to eat whole grains. My kids love the taste of this bread and they always ask for seconds.
Quintin Sursok
[email protected]I love experimenting with different sourdough bread recipes and this one is definitely a keeper. The rye flour gives the bread a slightly sour flavor that is perfectly balanced by the sweetness of the honey. The bread is also really moist and has a g
Felicia Onyendum
[email protected]This bread is perfect for people who are looking for a healthy and delicious bread option. It's made with whole grains and has a low glycemic index, which means it won't spike your blood sugar levels. It's also a good source of fiber and protein.
Gazar Mailo
[email protected]I'm not a huge fan of rye bread, but I thought I'd give this recipe a try. I'm so glad I did! The bread turned out amazing. It was so flavorful and had the perfect texture. I will definitely be making this bread again.
Gita Bhandari ghimire
[email protected]This bread is a bit more sour than I expected, but I still really enjoyed it. The crust was crispy and the inside was soft and chewy. I would definitely make it again, but I might use a little less sourdough starter next time.
Munawar Raj kumar Munawar Raj kumar
[email protected]I love the tangy flavor of this bread. It's perfect for sandwiches or toast. I also love that it's so easy to make. I've made it several times and it always turns out great.
Kayshanki Emmy
[email protected]This is the best sourdough rye bread I've ever had. It's so flavorful and has the perfect texture. I will definitely be making it again and again.
Jam Taj Muhammad Samejo
[email protected]I'm a beginner baker and this recipe was really easy to follow. I was so happy with the results. The bread turned out perfect and I'm so proud of myself for making it.
Vanessa Nyaurang'
[email protected]This bread is a great way to use up leftover sourdough starter. It's also a great way to get your kids to eat whole grains. My kids love the taste of this bread and they always ask for seconds.
Kapil Cwedry
[email protected]I love toasting this bread and serving it with butter and jam. The crispy crust and the soft, chewy inside are the perfect combination. It's also really delicious with a bowl of soup or chili.
Hayden Standifer
[email protected]This bread is perfect for sandwiches. The rye flour gives it a hearty flavor that holds up well to strong fillings like cheese and meat. The sourdough starter also gives the bread a slightly tangy flavor that adds a nice touch of complexity.
Alaivasa Iolama
[email protected]I'm not a big fan of rye bread, but I decided to give this recipe a try because I was curious about the sourdough starter. I'm so glad I did! The bread turned out amazing. The crust was crispy and the inside was soft and chewy. The flavor was perfect
Kody Olivares
[email protected]This bread is amazing! I've never had sourdough rye bread before, but I'm definitely a fan now. The crust is so crispy and the inside is so soft and chewy. The flavor is perfect, with just the right amount of sourness. I will definitely be making thi
Brand Rajput
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of rye bread, but I'm so glad I did. This bread is delicious! The rye flour gives it a slightly sour flavor that is perfectly balanced by the sweetness of the honey. It's also reall
OLISHI9 OFFICIAL
[email protected]This is my new favorite sourdough bread recipe. The combination of rye and wheat flour gives it a wonderful flavor and texture. It's also really easy to digest, which is a big plus for me.
Sylvester Mcintosh
[email protected]I've been making this sourdough rye bread for years and it's always a hit. My family loves the hearty flavor and the fact that it's so filling. It's also really easy to make, so it's perfect for busy weeknights.
zanele madonsela
[email protected]This sourdough rye bread is a winner! The crust is perfectly crisp and the inside is soft and chewy. I love the tangy flavor of the rye flour. It's the perfect bread for sandwiches or toast.