Sourdough rye recipe

Sourdough Rye recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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.
Looking for a delicious and hearty bread recipe? Look no further than this Sourdough Rye recipe! This recipe combines the tangy flavor of sourdough with the robustness of rye flour, resulting in a loaf that is both flavorful and nutritious. With just a few simple ingredients and a little patience, you can enjoy the rich aroma and dense texture of homemade sourdough rye bread. Whether you're a seasoned baker or new to bread-making, this recipe is sure to impress.

Keywords: sourdough, rye, bread, homemade, recipe.

sourdough rye recipe details

Sourdough rye recipe, recipe Rating: 4.5
Number of votes:99

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

Instructions:

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