Craze E Sourdough Rye Bread
Get ready to ignite your baking passion with our Craze E Sourdough Rye Bread, a hearty and flavorful loaf perfect for sourdough enthusiasts looking to elevate their bread game. This artisan bread combines the earthy richness of rye flour with the lightness of bread flour, creating a perfectly balanced texture that's both rustic and tender. Enhanced with an active, bubbly sourdough starter and the optional addition of fragrant caraway seeds, this loaf delivers a classic tangy aroma and a nutty undertone that pairs beautifully with soups, cheeses, or simply a swipe of butter. The recipe's long fermentation process ensures a deep, complex flavor, while the golden, crackling crust is achieved through professional techniques like autolyse, stretch-and-folds, and baking in a preheated Dutch oven. Whether you're a seasoned baker or a sourdough newbie, this recipe offers a step-by-step guide to crafting bakery-quality rye bread from your own kitchen. Perfect for breakfast, snacks, or sharing at the dinner table, this loaf is sure to become a household favorite!
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Ingredients
- 120 grams sourdough starter (active and bubbly)
- 200 grams rye flour
- 300 grams bread flour
- 350 milliliters warm water
- 10 grams sea salt
- 10 grams caraway seeds (optional, for flavor)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter with the warm water. Stir to dissolve the starter completely.
Step 2
Add the rye flour and bread flour to the bowl. Mix until a shaggy dough forms.
Step 3
Let the dough rest for 30 minutes in the bowl. This process, called autolyse, allows the flour to fully absorb the water.
Step 4
Sprinkle the sea salt and caraway seeds (if using) over the dough. Incorporate them by hand, folding and kneading the dough gently for about 5 minutes.
Step 5
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 6-8 hours. During this time, perform 3-4 stretch-and-folds, spacing them 30 minutes apart during the first two hours of bulk fermentation.
Step 6
After the dough has risen and appears bubbly, transfer it to a floured surface. Shape it into a round boule or oval loaf, depending on your preference.
Step 7
Place the shaped dough into a proofing basket or bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator for 8-12 hours (overnight).
Step 8
When ready to bake, preheat your oven to 240°C (475°F) and place a Dutch oven inside to heat up with the oven.
Step 9
Carefully transfer the dough onto a parchment paper sheet. Score the top with a sharp knife or razor blade to allow controlled expansion while baking.
Step 10
Remove the hot Dutch oven from the oven, lift the dough using the parchment paper, and place it into the Dutch oven. Cover with the lid.
Step 11
Bake covered for 20 minutes, then remove the lid and reduce the oven temperature to 220°C (430°F). Bake for another 20-25 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Let the bread cool completely on a wire rack before slicing to ensure the interior sets properly. Serve and enjoy!
Nutrition Facts
| Serving size | (995.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1855.3 |
| Total Fat 9.4g | 0% |
| Saturated Fat 1.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4662.9mg | 0% |
| Total Carbohydrate 398.8g | 0% |
| Dietary Fiber 42.7g | 0% |
| Total Sugars 2.9g | |
| Protein 60.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 167.9mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 1503.1mg | 0% |
Source of Calories