This light rye sourdough is made with white rye flour and bread flour. The white rye flour adds a mild rye flavor, and the bread flour adds structure.
Rye flour is low in gluten, which normally results in a fairly dense bread, especially when there is a high percentage of rye. For example, this rugbrød, or Danish rye has a high percentage of rye and a denser crumb.
The ratio of rye to bread flour in this bread is about 1.5 to 4, and the bread flour, which is high in protein, adds strength to the dough and loft to the bread.
Rye Sourdough Bread Recipe
White (or light) rye flour has had the bran sifted out and is not a whole grain. It's the rye equivalent to all purpose flour. I've only been able to find it online, and usually keep a bag or two in my garage freezer. You can also substitute medium rye in this bread for good results.
When you first begin to work with rye, you will notice that it behaves very differently than wheat flour, particularly when kneading. It can become gummy, and almost clay-like.
I learned to work with it by baking my way through Peter Reinhart's book, The Bread Baker's Apprentice. There are several rye recipes in the book along with lots of tips and lessons. If you are starting on a bread baking journey, get the book. I made every-single-recipe.
Sourdough Rye Bread
If you keep a sourdough starter, it's a great idea to have at least a small bag of rye flour in your freezer for when your starter is neglected or needs perking up. Just a tablespoon of rye added to the white flour is like steroids for your starter.
This is an easy bread to make. First you begin with an active starter, which you mix with water, a bit of honey, white rye flour, bread flour, and salt, which you mix briefly by hand.
Next, you let the dough rise for about 6 to 8 hours, with 3 sets of stretches and folds (where you stretch out the dough and fold it over itself from all four sides) every 30 minutes at the beginning of the bulk rise.
Is Sourdough Rye Bread Healthy?
Once the dough has doubled, shape it, and let it rise for about 30 to 45 minutes. Then bake it in a preheated Dutch oven, removing the lid after 20 minutes.
It's also a pretty easy sourdough bread to make. Begin in the morning, and you will have a fresh loaf of bread by dinnertime.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Marble Rye Sourdough Bread
Be sure to follow me onFacebook. Do you like taking photos of the food you make? You can also join myFacebook food photo sharing group(you don't have to be a blogger).
Finally, pleasefollow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters!
New to sourdough baking? You’ll need an active sourdough starter! I ship my well-maintened 13+ year old starter to anyone in the U.S! You can ORDER it here.
Light Rye Bloomer Bread
I certainly love my Everyday Sourdough recipe for toast and dipping in really good olive oil, but I had my heart set on creating a loaf that was the perfect vehicle for my recent craving of EGG SALAD. I’m fully aware how strange this craving is, but let me tell you, when I piled it on this rye sourdough with crisp lettuce and pickled red onions – it was a joyful moment.
This rustic rye sourdough is called such because of its crisp, deeply browned crust and artisan sourdough shape, rather than baking it in a pullman loaf pan to get perfectly square slices for sandwiches. I might invest in one of those in the future, but for now, I wanted to share a sandwich bread recipe that you could make with your regular sourdough baking tools.
Rye is a type of grain, different than wheat, that contains a low amount of gluten. This means it will not create the same gas trapping air pockets that a bread made entirely of bread flour does.
Light Rye Bread (no Knead, Overnight Recipe)
The dough will also feel wetter and stickier compared to working with all purpose and bread flours, known as high gluten flours. Don’t be alarmed – the dough will become less sticky by the end of your stretch and folds. Knowing this before making this recipe is important.
For these reasons, I like to use rye in combination with bread flour, for a balance of high/low gluten percentages. This allows for excellent structure in the loaf, while the rye contributes a complex flavor and wonderful softness.
Because rye flour has little to no gluten content, it’s difficult to make a loaf of 100% rye bread. It can be done, but I wanted this to be a hybrid loaf, that would hold it’s shape for you, and still achieve a nice rise.
Hobbs House Organic Light Rye Sour Dough
That’s why I used bread flour in combination with the rye and whole wheat, because it’s higher protein percentage is the key to the loaf holding its shape.
You’ll also notice this is a slightly smaller loaf, which makes the slightly wetter dough more manageable. Yes, you’ll notice the dough is slightly wetter than other sourdough bread you’ve made, and that’s okay! Just keep going with it. It will bake up with great structure if properly fermented.
WATCH this short video to see all the steps of making rye sourdough, so you know what to expect from your dough.
No Knead Sourdough Rye Bread
I tried using my round dutch oven for baking oval loaves in the past, but without fail the edges of the dough with hit the side of the pot, creating wonky, bulged shapes. I’m newly in love with the Challenger Bread Pan, which has a unique shape that allows you to bake any shape of bread in it! Bâtards, boules, demi-baguettes, and other loaves of almost any size. Because of how it’s made, the perfect amount of steam is created inside the pan. I’ve never had better oven spring or thinner crusts.
This pan is magical. If you love baking sourdough, it is 100% worth having in your kitchen. You can learn more and purchase here.
A light rye sourdough bread with a soft crumb that you can make at home with active sourdough starter. Wonderful flavor and perfect for making rye sandwiches!
Pure Rye Sourdough Bread Recipe
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.Here I’ve paired traditional rye flour and classic caraway with protein-rich bread flour and a little whole wheat to give you a light and lofty loaf that is exceptionally easy to work with. If you are new to working with rye flour and you want to make the perfect light rye sourdough boule, then this is the place to start!
Caraway seeds have a sweet and spicy flavor and an interesting cultural and culinaryhistory. They have been used in bread for centuries and as a flavoring for sweet or savory cuisine. To get the most from your caraway seeds make sure to toast them lightly in a hot dry frying pan. Remove the seeds from the pan when they become fragrant and let them cool before adding them to your recipes.
My light rye sourdough boule is a perfect bread for toasting and buttering or holding the irresistible Reuben ingredients — hot corned beef, tangy sauerkraut, Russian dressing, and melty Swiss cheese!
Light Rye Sourdough Bread Recipe — Viv Cooks
Start with my in-depth sourdough guide, Demystifying Sourdough.In this guide you will learn about the history of sourdough, the health benefits of baking with sourdough, popular terminology, my tool recommendations, and how to start your own starter from scratch.
Next, get that starter in tip-top shape by following my feeding directions in How To Feed Your Sourdough Starter for Successful Baking.
And finally, learn how to ferment and shape the perfect sourdough boule by watching the video in my recipe How To Bake the Perfect Sourdough Boule in Your Dutch Oven.
Reasons Rye Is Popular In Sourdough & What To Know Before Using It
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One
My dough was very stiff each time I folded it. It did triple in size after the long rise but still feels stiff and a bit dry. What did I do wrong?
You probably just need to adjust hydration. It's always ok to add a little extra water or flour to any recipe. In this case, 25-50g of water would have helped the dough be more pliable and in turn rise faster. Some whole grain flour, like
0 Komentar