This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread -- the sour flavor develops best if allowed a slow rise in the refrigerator.
Provided by Susiecat too
Categories Sourdough Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
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.
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Aaron Franklin
[email protected]I can't wait to try this recipe! It looks so delicious.
Manttle Man
[email protected]This recipe is perfect for a cold winter day.
Liaqat Farid
[email protected]I'm vegan. Can I use a plant-based milk in this recipe?
Md Sentu
[email protected]I'm allergic to caraway seeds. Can I omit them from this recipe?
Kathy Bassette
[email protected]This recipe is a bit too complicated for me. I'm going to look for a simpler one.
Nito
[email protected]I'm going to make this bread for my next party. I'm sure it will be a hit.
Ryjon Washington
[email protected]I love the smell of fresh-baked bread. I can't wait to try this recipe.
Endurance Arthur
[email protected]This recipe looks delicious! I'm going to pin it for later.
BarrieJames Hemmings
[email protected]I'm looking for a good sourdough rye bread recipe. I'm going to give this one a try.
Louise Evans
[email protected]I'm going to try this recipe again, but I'm going to make a few changes. I'm going to use a different type of flour and I'm going to let the dough rise for a longer period of time.
Irvaan
[email protected]I'm not sure what went wrong, but my bread didn't turn out as good as I expected. It was a bit too dense and the crust was too hard.
Jhon
[email protected]This bread is a bit denser than white bread, but I like that. It's very filling and satisfying.
Akankwatsa Darious
[email protected]I've made this bread several times now and it's always a hit with my family and friends. It's a great recipe to have in your back pocket.
Mohammed Minar
[email protected]I was a bit intimidated by the sourdough starter, but it was actually really easy to make. I'm so glad I tried this recipe.
ranjit magar
[email protected]This bread is perfect for sandwiches and toast. It's also great on its own with a little butter and honey.
GIDEON KERICH
[email protected]I'm not a huge fan of rye bread, but this recipe changed my mind. The sourdough starter gives it a nice tanginess that I really enjoyed.
Albin Daabadi
[email protected]This bread is delicious! I love the combination of sourdough and rye, and the caraway seeds add a nice touch of flavor.
Azan moqadas
[email protected]I've tried many sourdough rye bread recipes, but this one is by far the best. It's easy to follow and the results are always perfect.
Jose Cabrera
[email protected]This sourdough rye bread with caraway is a true delight! The crust is crispy and flavorful, while the inside is soft and chewy. The caraway seeds add a nice touch of warmth and spice. I highly recommend this recipe!