Sourdough rye

Sourdough Rye

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful recipe for Sourdough Rye, a classic bread that combines the tanginess of sourdough with the earthy flavors of rye. This recipe, coded as 6136, offers a step-by-step guide to creating a delicious loaf of bread that is rich in texture and full of flavor. The combination of sourdough starter and rye flour creates a unique taste profile that is both hearty and satisfying. With its crusty exterior and soft, chewy interior, this Sourdough Rye bread is perfect for sandwiches or enjoyed on its own.

Keywords: sourdough, rye, bread, tanginess, earthy flavors.

sourdough rye details

Sourdough rye, recipe Rating: 4.4
Number of votes:92

Ingredients:

1 cup sourdough starter

1-1/2 cups warm water (110 degrees)

4-1/2 cups whole wheat flour

1 cup all-purpose flour

1 cup rye flour

1-1/2 teaspoon sugar

1-1/2 teaspoon salt

1/4 cup caraway seeds

1 teaspoon anise seeds

Melted butter

Combine water with sourdough starter. Combine all-purpose flour, 2 cups of whole-wheat flour, and 1 cup rye flour. Cover and let stand for 24 hours.

In a separate bowl, combine 1-1/2 cups whole-wheat flour with sugar, salt, caraway seeds, and anise seeds. Add to the sourdough mixture, beating thoroughly. Knead for approximately 20 minutes until silky (add whole wheat flour to prevent sticking).

Form into two loaves and place in a greased 4-1/2 inch by 8-1/2 inch loaf pan. Cover and let rise in a warm location until almost double (3 hours). Brush top of loaf with butter. Bake in a 375-degree oven for 35 to 40 minutes until well browned. Cool on a rack.

Yield: 2 loaves