Sourdough Rye Bread

Sourdough Rye Bread is a hearty and flavorful loaf that brings together the distinct tang of sourdough with the earthy richness of rye flour. This bread has a dense yet tender crumb, making it ideal for sandwiches, toast, or serving alongside soups and stews. The long fermentation process enhances its flavor, while rye flour gives it a slightly nutty and robust taste. Whether you’re an experienced baker or new to sourdough, this recipe is a great way to enjoy homemade bread that’s full of character and nutrition.

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/4 cups water, room temperature
• 1 1/2 cups rye flour
• 1 1/2 cups bread flour (plus more for dusting)
• 2 teaspoons salt
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1 tablespoon caraway seeds (optional, for added flavor)

Instructions:

1. In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is dissolved.
2. Add the rye flour, bread flour, salt, and honey (if using). Mix until a shaggy dough forms.
3. Knead the dough by hand or in a stand mixer for about 8-10 minutes until smooth and elastic. If using caraway seeds, fold them into the dough during the kneading process.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
5. Once risen, gently deflate the dough and shape it into a round or oblong loaf. Place the shaped dough into a floured proofing basket or bowl lined with a floured towel.
6. Cover the dough again and let it rise for another 2-4 hours, or until it has puffed up and holds its shape.
7. Preheat the oven to 450°F (230°C) and place a Dutch oven or baking stone inside to heat.
8. When ready to bake, carefully transfer the dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife or razor blade.
9. Transfer the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover and bake for 20 minutes.
10. Remove the cover and bake for an additional 20-25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
11. Let the bread cool completely on a wire rack before slicing.

Enjoy your sourdough rye bread with butter, as a sandwich base, or alongside your favorite soup!