Sourdough - Sourdough dark rye bread recipe
Author: Rebecca Johnson
This loaf, when made with Jane's simple sourdough starter recipe, is a great introduction for beginners looking to experiment with sourdough baking. A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.
Rustic Rye Sourdough Bread
A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.
Provided by: Amanda Paa
Total time: 655 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 7
Provided by: Amanda Paa
Total time: 655 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 7
Ingredients:
- 55 grams active sourdough starter
- 280 grams slightly warmer than room temperature water
- 15 grams honey
- 100 grams fine rye flour
- 260 grams bread flour
- 40 grams whole wheat flour
- 7 grams salt
How to cook:
- Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!
- Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
- Autolyse: let dough sit for one hour, covered and undisturbed.
- Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
- After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
- Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
- At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
- Then shape your dough, using this method as a guide.
- Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
- Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
- Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
- Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
- Wait AT LEAST one hour to cool otherwise, the interior will be gummy.
The best Jewish Sourdough Rye Bread Recipe
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Duration: 16:41
100% Rye Sourdough Masterclass With Patrick Ryan
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Duration: 8:13
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Duration: 6:44
Jeffrey's Sourdough Rye Bread
We love this bread for its full sourdough flavor and keeping quality. The technique for the recipe is inspired by Jeffrey Hamelman's book Bread: A Baker's Book of Techniques and Recipes.
Provided by: King Arthur Flour
Total time: 965 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 9
Provided by: King Arthur Flour
Total time: 965 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 9
Ingredients:
- 1 1/2 cups (152g) King Arthur Organic Medium Rye Flour
- 1/2 cup (113g) water
- 2 tablespoons (about 21g) ripe (fed) sourdough starter
- 1 1/4 cups (128g) King Arthur Organic Medium Rye Flour
- 1 1/4 cups (150g) King Arthur Unbleached Bread Flour
- 3/4 cup (170g) room-temperature water
- 1 teaspoon instant yeast or active dry yeast
- 1 1/2 teaspoons (9g) salt
- 2 teaspoons caraway seeds optional
How to cook:
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients together in the bowl of an electric mixer. Starter will be stiff. Cover and let sit for 14 to 16 hours at room temperature.
- To make the dough: Add the remaining ingredients to the bowl. Using the dough hook, mix and knead for 3 minutes on first speed, and about 2 minutes on second speed; the dough will be shaggy, and won't look kneaded.
- Cover the dough and let it rest for 30 to 45 minutes; it won't rise significantly.
- Gently deflate the dough, shape it into a ball, and place it into a stoneware bread-baking bowl, or onto a parchment-lined or lightly greased baking sheet.
- Cover the loaf and let it rise for 50 to 60 minutes in a warm place.
- Preheat the oven to 450°F.
- Uncover the loaf, and slash a cross onto the top, to allow for expansion.
- Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown.
- Remove the bread from the oven and, after 5 minutes, transfer it to a rack to cool completely. The baked bread should rest for 24 hours before slicing, for best quality.
- Store bread at room temperature, loosely wrapped, for up to 5 days or so; freeze for longer storage.
Sourdough Rye Bread
Start the night before to have fresh bread for lunch.
Provided by: Eileen Gray
Total time: 765 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 8
Provided by: Eileen Gray
Total time: 765 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 8
Ingredients:
- 1 cup (8 oz, 224g) active sourdough starter (100% hydration)
- 1 1/2 cups (12 oz, 360ml) warm water
- 1 cup (5oz, 145g) stone ground rye flour
- 2 1/2 cups (12.5 oz, 350g) bread flour
- 1 tablespoon malt syrup
- 2 teaspoons table salt
- 2 tablespoons caraway seeds
- 1 egg white
Nutrition:
- Calories: 874 calories
- Carbohydrate: 179 grams carbohydrates
- Fat: 4 grams fat
- Protein: 27 grams protein
- Serving Size: 2 serving
- Combine the starter, water, rye flour and 1 cup of the bread flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, change to the dough hook. Add the malt syrup, salt and the rest of the bread flour and mix until the dough begins to clean the bottom of the bowl and form a ball around the hook. If the dough is still extremely sticky and does not clear the sides of the bowl, you can add up to 1/4 cup more flour, a tablespoon at a time. If mixing by hand add as much of the bread flour as you can then turn the dough out onto a floured surface and finish kneading in the rest of the flour.
- Knead for 3-4 minutes on medium speed or 4-5 minutes by hand. Turn the dough out onto a lightly floured surface and knead into a smooth ball. Place the dough in a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.
- Cover the bowl and after 60 minutes knead the dough, return it to the bowl. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate over night.
- Remove from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and knead to distribute the seeds
- If you want two smaller loaves, divide the dough in half. Knead the dough into a smooth ball then taper two ends to form an oblong football shape. If baking in a Dutch oven form the dough into a round ball.
- Place on a wooden peel or sheet pan sprinkled liberally with corn meal. If you want to bake the bread in a Dutch oven place the dough onto a sheet of parchment paper. Cover with a damp kitchen towel and leave in a warm place until doubled in size and it springs back slowly when poked, about 1 1/2 hours.
- Meanwhile, preheat the oven to 425°F. If you have a baking stone preheat that in the oven. If you want to bake the bread in a Dutch oven or other heavy pot put that in the oven to preheat.
- Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush dough with egg white and sprinkle with the other tablespoon of caraway seeds.
- Slide the dough onto the preheated stone or slide the sheet pan into the oven. The bread is ready when tapping the bottom of the loaf produces a hollow sound, or use a probe thermometer to check for an internal temperature of 190°-200°F. Baking time is about 35 minutes.
- If using the Dutch oven to bake follow these directions: Remove the preheated pan from the oven and remove the lid. Use the parchment paper to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet. Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color. Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes.
- Cool completely on a wire rack before slicing.
Pure rye sourdough
This pure rye sourdough bread recipe by Jane Mason makes the heartiest of loaves, perfect for serving warm with butter or cheese, or dipped into a bowl of hot soup. This loaf, when made with Jane's simple sourdough starter recipe, is a great introduction for beginners looking to experiment with sourdough baking.
Provided by: Great British Chefs
Total time: 45 minutes
Cook time: 45 minutes
Yields: Makes 1
Number of ingredients: 5
Provided by: Great British Chefs
Total time: 45 minutes
Cook time: 45 minutes
Yields: Makes 1
Number of ingredients: 5
Ingredients:
- 20g of sourdough starter, pure rye
- 300g of rye flour, dark or light
- 260ml of water
- 5g of salt
- oats, or rye flakes, to cover
How to cook:
- Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator
- Add 75g rye flour, and 120ml water and stir gently to mix. Cover with plastic wrap and leave on the counter for 8 hours or overnight
- The next day, add the remaining ingredients, except the rolled rye, to the refreshed starter and mix well with a spoon – you do not need to knead this as the gluten in rye will not 'develop' further
- Pick up the dough with wet hands and shape into an oblong loaf. Pour the rolled rye or oats onto a plate and gently roll the loaf in them to coat it completely (use your fingers to coat the ends of the loaf)
- Place in a very well-floured proving basket and cover with oiled plastic wrap. Prove at room temperature for 3–4 hours
- Preheat the oven to 220°C/gas mark 7
- Carefully invert the proving basket to gently roll the loaf onto a floured baking sheet. Bake for 10 minutes, then reduce the temperature to 200°C (gas mark 6) and bake for a further 20–25 minutes
