This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.
So much time had passed since my last video shoot I’d forgotten the challenge of keeping a video short and concise. Sorry about the way this one drones on. If you’re already a bread baker, you can probably just go off the written recipe and instructions below.
This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.
Sourdough With Rye And Spelt Flour
On 12-14 hour proofing period: I typically prepare everything in the evening for baking the next morning. You can also mix everything up in the morning and refrigerate until evening then remove before bed to resume the proofing at room temperature. Alternatively, if you get started with mixing everything up early enough in the morning, the bread can also be ready to bake in the evening. This is a nice option when you want fresh bread ready to eat for breakfast.
On Rye: Higher in protein, phosphorus, iron and potassium than wheat. It’s high in lysine, low in gluten and very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Zinc, Copper and Selenium, and a very good source of Dietary Fiber and Manganese. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Rye also seems active in the prevention of prostate cancer.
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.If you long to bake sourdough rye bread, but you're worried it might be too hard, then this easy sourdough rye bread recipe was written just for you.
Rye Sourdough Loaf
This delicious sourdough rye bread recipe uses a combination of rye flour and bread flour to give you a perfect balance between taste, texture, shape-ability and crumb. Seriously, it's going to be your go-to rye sourdough recipe in no time!
I've shaped this simple sourdough rye bread recipe into a boule, but you can shape it into an oval or batard or even bake it in a loaf pan if you'd prefer. It works really well for sandwiches and toast, so you can just choose the shape that best suits your needs.
If you're looking for more sourdough rye recipes you might enjoy these sourdough rye bagels or this sourdough rye pickle bread. Or if you're looking for a recipe that pairs whole wheat flour and rye together, try this easy whole wheat rye sourdough bread, or maybe this spelt sourdough bread is more your style.
Quick Sourdough Rye Bread
This beautiful sourdough rye bread has a rich color and intense flavor. I've enhanced the look of this boule by dusting it in rice flour which has enhanced the scoring pattern.
Rye is a grass, closely related to the wheat family. Rye has an intense taste that can be overpowering if it's not complemented with other stronger flavors. This versatile grain can be used in beer, whiskey, vodka and of course bread and sourdough! You can even use cracked rye grains in salads and greens for increased flavor and texture.
There are different types of rye including a lighter rye flour and dark rye flour. The darker the rye flour the more vitamins and trace minerals present. Using rye flour in your sourdough baking (or any bread baking) is a fantastic way to give your baked goods a higher nutritional profile.
Rye Sourdough Bread + Video Recipe
This really is a great rye bread - but the best thing is, it's much easier to work with than a sourdough made only with rye flour. Being lower in gluten, rye flour really needs to be paired with another flour of higher protein content to ensure it's not too sticky to shape. The richer, more complex flavors of rye flour really do pair well with the fermentation process which only serve to enhance their complexity.
Dough made with rye flour will be wetter and stickier than you're used to. The dough can feel a bit overwhelming if you're not used to it, but rest assured the wet dough will firm up as you perform stretch and folds. As long as bulk fermentation is timed well, you'll find this dough isn't too difficult to shape (as long as you have a dough scraper and rice flour on hand).
You will find this sourdough rye bread dough stickier than conventional sourdough made with 100% high protein bread flour but don't panic. Wet your hands and stay focused.
German Rye Wheat Bread With Sourdough: Mischbrot ⋆ My German Recipes
The most important thing to remember when working with rye flour sourdough is not to panic! If the dough seems to tear, wet your hands and gently perform some stretch and folds to further agitate the gluten structure.
This sourdough rye bread recipe is 80% hydration. It has less flour than a regular white sourdough recipe, as well as liquid molasses (which is not actually part of this calculation).
400g of water (350g of water + 50g from starter) divided by 500g of flour (450g of flour + 50g from starter) equals 80% hydration.
Platinum Instant Sourdough Seeded Rye Bread
Rye flour absorbs more water than bread flour or all purpose flour, so you need to add more water to make the flour workable. If you feel the dough is too stiff after autolysing this dough, wetting your hands can be a good idea to gradually work extra water into the dough.
This sourdough rye bread is a higher hydration than regular sourdough and also has liquid molasses added to the water which further increases the liquid available to the rye flour.
You don't need a rye sourdough starter for this sourdough bread, but you can enhance the rye flavor by building a rye levain specifically for this loaf. You definitely do not have to though and you can use your regular active sourdough starter.
Sourdough Rye Bread Recipe
But if you do like the idea of using rye for your starter you could build a rye sourdough starter or use your existing sourdough starter to build a rye levain for this sourdough bread.
To build a rye levain, take 20g of your own sourdough starter and feed it with 50g of warm water and 50g of rye flour. Allow the levain to double before you use it in this recipe. This will give your bread an intense rye flavor and can help to build a more sour flavor profile.
Sourdough rye bread can seem a bit overwhelming because of the way rye flour dough can behave. The great thing about this bread is that it still contains a percentage of bread flour which provides structure and fantastic oven rise to the bread.
Perfect Sourdough Bread Every Time
Weigh out your bubbly starter, water and molasses into a large ceramic or glass bowl. Mix them together briefly. Then add your rye flour, bread flour and salt and mix altogether with the end of a wooden spoon.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. This process is called the autolyse and allows your flour to soak in all the water and become hydrated.
After the dough has been through autolyse you need to bring it together into a ball. You'll notice that the dough is fully hydrated after soaking all the water up.
Spelt, Rye, And Whole Wheat Sourdough Bread
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a sticky ball is formed (remember that rye flour will make the dough stickier than you're used to).
Once the dough has formed into a rough ball, pop the plastic wrap or food cover back on and let it rest for 30 minutes.
Over the next few hours you need to create some structure for your dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
Rye Sourdough Is Considered The King Of Sourdough
You will need to really work the
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