Side dish - Whole Wheat Rye Sourdough Bread Recipe
Author: Tamara Cardenas
An easy whole wheat rye sourdough recipe that gives you the perfect amount of flavor and oven spring. You've probably heard of Jewish rye bread from the delicatessen and sandwich shops in New York City.
Sourdough Rye Bread
Sourdough Rye Bread is perfectly soft and chewy, with a deep golden crust and wonderfully complex flavors! It’s a great homemade bread for sandwiches, toast, or just snacking on.
Provided by: Heather Perine
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7
Provided by: Heather Perine
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 50 g (¼ cup) (1/4 cup) bubbly, active starter
- 365 g (1½ cups +1 tsp)warm water
- 20 g (1 tbsp) honey
- 106 g (1 cup) whole grain rye flour (or light rye flour)
- 400 g (3 ⅓ cups) bread flour
- 9 g (1½ tsp) kosher salt
- 3 tbsp caraway seeds
Nutrition:
- Calories: 165 kcal
- Carbohydrate: 34 g
- Protein: 5 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 293 mg
- Fiber: 2 g
- Sugar: 2 g
- Serving Size: 1 serving
- Make The Dough. Whisk the starter, water, and honey together in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
- Add Caraway. After the 30 minute rest, add the caraway seeds and work in the seeds with your fingers. Then work into a smooth ball.
- Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 6 to 8 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size. Optional: Stretch and fold the dough. About 30 minutes into the bulk rise, stretch and fold the dough for added structure and height. Begin by pulling up on the edge of the dough as high as you can stretch it without tearing and fold it in the middle of the dough. Continue doing this around the outside of the dough until you have completed one complete circle. Repeat this technique 2 to 3 times, space about 45 minutes apart.
- Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
- Second Rise. Cover the bowl and let rest for 30 minutes to 45 minutes.. The dough is ready when it looks puffy, and has risen slightly but has not yet doubled in size. Nearing the end of the rise, preheat the oven to 400oF.
- Score. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame, or the tip of sharp knife score the dough. I keep it simple and do 4 cuts, but you can get creative! Use the parchment paper transfer the dough to your dutch oven.
- Bake. Bake the dough on the center rack, in a preheated 400oF oven, for 20 minutes, covered. Remove the lid and continue to bake for 20-30 minutes. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an additional 10 minutes to crisp the crust. (My crust is always dark at this point, so I skip this step). Transfer to a wire rack. Cool for 1 hour before slicing.
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Whole Wheat Rye Sourdough Bread Recipe
An easy whole wheat rye sourdough recipe that gives you the perfect amount of flavor and oven spring. A good introduction to working with whole wheat and rye flour in sourdough baking.
Provided by: The Pantry Mama
Total time: 1605 minutes
Cook time: 45 minutes
Prep time: 240 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
Provided by: The Pantry Mama
Total time: 1605 minutes
Cook time: 45 minutes
Prep time: 240 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
Ingredients:
- 100 g Sourdough Starter (fed and bubbly)
- 250 g Bread Flour
- 230 g Whole Wheat Flour
- 20 g Rye Flour
- 400 g Water
- 10 g Salt
Nutrition:
- Calories: 1845 kcal
- Carbohydrate: 381 g
- Protein: 65 g
- Fat: 10 g
- Saturated Fat: 2 g
- Sodium: 3907 mg
- Fiber: 34 g
- Sugar: 2 g
- Serving Size: 1 serving
- Autolyse:Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with the end of a wooden spoon.The dough will be fairly shaggy and only just brought together. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.This process is called the "autolyse" and allows your flour to soak in all the water and become hydrated.
- Forming Up Your Dough: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. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Folds: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.You will need to really work the dough to develop the gluten - because whole wheat and particularly rye flour have a lower gluten content.
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).
- Shaping Your Dough:Once your dough has finished it's first ferment, it's time to form it back into a ball and give it some shape and surface tension. You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.You can shape into whatever you like. I prefer this one as a batard.
- Once the dough is shaped into a tight ball, place it into your banneton smooth side down, so your seam is on the top - this way the top of your dough will get the pretty lines from the banneton. If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. Just make sure the dough is tight.Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.
- You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. Make sure your bowl isn't too big though, you want your dough to retain some shape.Whatever you're using needs to be liberally floured with your rice flour. If you're using a banneton - liberally sprinkle it with rice flour. If you're using a cloth or tea towel, rub the flour into it to ensure it becomes non stick.
- Cold Ferment:Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time. It's not totally essential to cover it - you can place it in the fridge uncovered if you'd prefer.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score.
- Preparing to Bake Your Sourdough:Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
- Baking Your Sourdough:When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410F
- Finishing Your Bake:When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
Jewish Sourdough Rye
You've probably heard of Jewish rye bread from the delicatessen and sandwich shops in New York City. Make a sourdough version of this beautiful bread that blows the rest of them out of the water.
Provided by: Sune Trudslev
Total time: 780 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: American,Jewish
Number of ingredients: 9
Provided by: Sune Trudslev
Total time: 780 minutes
Cook time: 90 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: American,Jewish
Number of ingredients: 9
Ingredients:
- 520 g bread flour
- 200 g light or white rye flour
- 80 g dark rye flour
- 536 g water
- 160 g sourdough starter (fed and grown to its peak)
- 20 g barley malt syrup
- 16 g salt
- 10 g caraway seeds
- caraway seeds (as needed)
Nutrition:
- Serving Size: 1 small loaf
- Calories: 1199 kcal
- Carbohydrate: 244 g
- Protein: 39 g
- Fat: 6 g
- Saturated Fat: 1 g
- Sodium: 3122 mg
- Fiber: 13 g
- Sugar: 1 g
- Unsaturated Fat: 3 g
- Mix dough
- To a medium bowl add: 520 grams of bread flour, 200 grams of light or white rye flour, 80 grams of whole-grain rye flour, 16 grams of salt, and 10 grams of caraway seeds.
- Mix it so that everything is well distributed.
- Then add: 160 grams of sourdough starter, 20 grams of barley malt syrup, and 536 grams of water.
- You may want to reserve 50 grams of water if your bread flour isn’t very absorbent.
- For the right consistency, watch the video. Scrape down the sides of the bowl and cover the bowl.
- Leave the dough to rest for an hour to develop the gluten.
- Bulk fermentation
- Do three sets of stretch and fold spaced out by 30 minutes.
- Check the gluten development by pulling a windowpane. If it fails, rest for another 30 minutes, perform a fold, and then go on.
- Put it in a see-through bulking container with straight sides, and level the top of the dough.
- Mark the top of the dough on the container and where it will have grown 25%.
- Put the dough in your proofer or somewhere warm until it’s grown 25%.
- Dividing and shaping
- Drop the dough out onto the kitchen counter and divide the dough into two equally sized pieces.
- Shape each piece into a ball, and let them rest on the kitchen counter for 20 minutes to relax the gluten.
- Final-shape into your prefered shape and sprinkle the top with caraway seeds.
- Put the shaped doughs into bannetons and put them in the fridge. For at least 8 hours, up to 48 hours.
- Baking
- An hour before you want to bake, load a baking steel or baking stone into your oven. Add a dutch oven and heat the oven to 260°C/500°F.
- When the oven is heated for an hour, grab the dough from the fridge.
- Dust it with rice flour to help it slide off the peel easily, and flip it onto the peel.
- Score the dough using a lame, then add the dough to the dutch oven.
- Put the lid on top, and bake for 20 minutes.
- Then take off the lid, lower the temperature to 230°C/450°F, and bake for 25 minutes.
- Then take out the bread, and put it on a wire rack to cool off completely.
- Bake the other bread the same way.
