It’s about time I bake something with more rye, don’t you think? Most of the bread you find among the recipes on this blog contains mainly wheat flour.
For some strange reason, wheat flour seems to have a higher “status” than rye when it comes to baking. Besides, it is good for your health if you replace some wheat with rye
Despite that, bread baked with wheat flour seems to have a leading position on blogs (mine included), sourdough forums, and Facebook groups.
Organic Dark Rye Sourdough, Authentic Bread Co. (800g)
It’s weird because one of the most important reasons for baking with sourdough starter is that you get bread that tastes more.
I think you’ll agree with me when I say that sourdough rye bread tastes more than wheat. Still, most people seem to favor wheat bread.
One reason can be that it’s hard to bake bread with airy crumb if you bake with rye flour. Wheat flour is superior when it comes to that thanks to its high gluten content.
Sourdough Rye Bread With Spelt And Wheat (dutch Oven Ver.) Recipe By Felice
You also have to be more careful when kneading a dough with rye flour than with wheat flour. You can overwork it. Something that is quite hard with wheat dough.
When I say a lot, I don’t mean all rye. We will add some wheat flour, but only 40%. That gives you bread that is not so dense like bread baked only on rye tends to be.
If you don’t use your dough mixer, there’s no risk that you will overwork the dough. A few stretch and folds will be enough.
Crust: From Sourdough, Spelt And Rye Bread To Ciabatta, Bagels And Brioche: Amazon.co.uk: Bertinet, Richard: 9780857839169: Books
I’ve used my wheat starter (coaxed with some rye), but feel free to use a rye starter if that’s what you have available.
All ingredients were mixed, except the salt. After that I let the dough rest for an hour. I say rest and not autolyze. According to the hardcore sourdough aficionados, the starter is added after the autolyze. And I don’t want to mess with those guys.
Try to find a warm place for the bulk fermentation, preferably 78ºF/25ºC. That can be tricky if you are living in the northern hemisphere at this time of year. I use to place the dough in the oven with the lamp lit. That works fine, but you have to be a bit careful. It can be too hot, so I use to open the lid now and then and check the temperature with a thermometer. I let the dough ferment for 4 hours.
Black Pepper Rye Bread #breadbakers
The time required for the final rise depends on many factors. The surrounding temperature and the strength of the starter are just two of many. You can let it ferment at room temperature or in the refrigerator depending on taste and how much time you have. Fermentation in cold temperature takes longer of course, but it also gives more taste to the bread. The end result can be quite sour though, so if you don’t like that, you should consider letting the dough ferment at room temperature.
It’s almost impossible to give advice about the time required for the final rise. Therefore I have stopped doing that. Instead, I encourage my readers to observe and touch the dough. The finger poke test gives you a hint when it’s time to bake. I have described the test in an earlier recipe, and you can read about it here.
Preheat the oven to 480ºF / 250ºC. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. If you don’t have any of those items, It’s OK to use an oven sheet.
A Basic Sourdough Tin Loaf Recipe
Always use steam in your oven when baking bread. It doesn’t have to be anything advanced. An extra preheated oven sheet that you can pour some water on before you close the oven lid is OK. Steam prevents the surface from drying out and gives the crust a more pleasant color.
This is not a fancy or spectacular bread. It’s just an ordinary, hearty sourdough rye bread. The kind of bread I want for breakfast. Like my best sourdough bread, It’s quite easy to bake. I just have to bake this more often.
This recipe for a sourdough rye bread is quite simple. But it will give you bread with lots of taste and character from the rye.
New York Deli Rye Sourdough
For those who prefer to use a stretch and fold technique instead of running the dough into a dough mixer, you may find this video helpful. You can also look at one of my previous recipes.So it’s happened, after some resistance I finally fell into the sourdough hole and I could not be more obesessed. I guess it’s no surprise. I loved chemistry as a kid until an awful teacher took over. She would say rubbish like:
Anyway, I digress. So what got me hooked on sourdough was a bit of homesickness and the realisation how much I miss rye bread I grew up on. Rye breads – there are literally hundreds of traditional recipes – are a true staple of Northern, Central and Eastern European diets, but not very popular here in the UK so I knew that if I wanted a taste of home I had to make my sourdough rye bread myself.
Like all good sourdough breads, rye sourdough starts with a bubbly starter. Sourdough starter is essentially a culture of wild yeast and gut-friendly bacteria that is a result of fermentation process. All you need to make a starter is quality flour (wholemeal flour – rye or wheat – which has a much higher mineral content, is most reliable), non-chlorinated water, time and a bit of care. That Guinness advert from over a decade ago –
Seeded Rye Sourdough
– hit the nail on the head. A starter takes approximately 7 days of waiting and daily feeding before you are able to harness its bubbly goodness in making your first sourdough.
After your starter is ready, all you need to do is mix some of it up with flour, water and eventually salt and wait a bit to allow wild yeast to aerate the dough, bake the bread and wait some more for it to settle. If it sounds like there is a lot of waiting and twiddling your thumbs, it’s because there is! But don’t worry, apart from some stirring and a bit of patience, this is a pretty hands-off way to get a beautiful sourdough rye bread on your table. Your patience will be rewarded with a delicious, complex flavour loaf. It will be crispy on the outside and moist and soft on the inside, with a great crunch of some added seeds. It offers a great nutritional alternative to white bread too. I love this bread, especially lighly toasted and topped with a range of sweet and savoury toppings and I hope you will too.
If you are a beginner, don’t worry. This is a perfect sourdough to get started on. It is ridiculosly simple to make as there is no kneading or shaping required. The process is more akin to making a cake albeit with very minimal ingredients. Yet, as opposed to a cake, it is not that easy to mess this bread up. You don’t need to be careful with folding flour into the wet ingredients or vigilant when it comes to taking the loaf out of the oven the minute it’s ready, this dough is very forgiving and 5-10 minutes longer in the oven won’t ruin it.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Below are all of the key ingredients that go into this simple sourdough rye bread, with the exception of sunflower seeds. Sunflower seeds can be omitted or replaced with a different seed: pumpkin, sesame, flaxseed or even chopped nuts.
What is helpful to remember is that the ratios of the main ingredients in this recipe are: 1 : 1 : 1 : 2, meaning 1 part sourdough starter, 1 part rye flour, 1 part wheat flour and 2 parts water. Remembering this formula will enable you to easily increase the volume of your bread to match the size of the bread tin you own.
Beer Rye Sourdough • The Bojon Gourmet
SOURDOUGH STARTER: I made a starter with wholemeal rye flour and it took 7 days of feeding before I was able to bake my first loaf. I followed this regimen and it worked a treat. I was able to bake my first sourdough bread on day 8 of my starter.
DAY 1: I mixed 70 g (2.5 oz) of wholemeal rye flour and 70 g (2.5 oz) of lukewarm water in a clean jar. I mixed them together with a wooden spoon (metal can inhibit wild yeast
DAY 2 onwards: I discarded everything but 70 g (2.5 oz) of my starter and fed it 70 g (2.5 oz) of flour and 70 g (2.5 oz) of water.
Sourdough Ny Deli Rye Bread
I know that discarding your perfectly happy starter seems counterintuitive but there is a method to this madness. The amount of flour (and water) that you need to feed your starter needs to match the amount of starter that you are feeding so that correct acidity of the
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