Sourdough Rye Bread
Discover the rustic charm of sourdough baking with this hearty Sourdough Rye Bread recipe. Perfectly balancing the earthy richness of whole rye flour with the versatility of bread flour, this loaf delivers a tangy depth of flavor and a satisfyingly chewy crumb. Featuring a naturally fermented sourdough starter, this artisanal bread undergoes slow fermentation and an overnight proofing option to develop complex flavors and an irresistible aroma. The dough is baked to perfection in a Dutch oven, creating a beautifully caramelized crust that crackles with every bite. Ideal for sandwiches, toasts, or simply enjoyed on its own, this bread is a timeless staple for sourdough enthusiasts and rye lovers alike. Whether you're a seasoned baker or new to sourdough, this recipe guides you through every step, from stretch-and-fold techniques to the artful scoring of your loaf. Take your homemade bread game to the next level and savor the unmatched taste of freshly baked sourdough rye bread!
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Ingredients
- 100 grams Sourdough starter
- 375 grams Water
- 200 grams Whole rye flour
- 300 grams Bread flour
- 10 grams Salt
Directions
Step 1
1. Mix the sourdough starter and water in a large mixing bowl until the starter dissolves.
Step 2
2. Add the whole rye flour and bread flour to the bowl and mix until all the flour is hydrated and forms a shaggy dough.
Step 3
3. Cover the bowl with a damp cloth and let it rest for 30 minutes for autolyse.
Step 4
4. After 30 minutes, add the salt to the dough and mix well by hand or using a dough scraper, kneading until the salt is fully incorporated.
Step 5
5. Perform a series of stretch and folds: Grab the dough on one side, stretch it up and fold it over itself. Rotate the bowl a quarter turn and repeat until you've stretched and folded all around the dough. Repeat every 30 minutes for the next 2 hours.
Step 6
6. After the final stretch and fold, cover the bowl and allow the dough to bulk ferment at room temperature for 3-4 hours, or until it has increased by about 50% in volume.
Step 7
7. Once bulk fermentation is complete, transfer the dough onto a lightly floured surface. Shape the dough into a round or oval loaf by folding it onto itself and creating surface tension.
Step 8
8. Transfer the dough into a proofing basket lined with a well-floured cloth, seam side up. Cover and allow it to proof at room temperature for another 2 hours or refrigerate overnight for enhanced flavor.
Step 9
9. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes before baking.
Step 10
10. Carefully turn the proofed dough out onto a sheet of parchment paper. Score the top with a sharp knife or bread lame.
Step 11
11. Carefully place the dough (on the parchment paper) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
Step 12
12. Remove the lid and reduce the oven temperature to 450°F (232°C). Bake for another 25 minutes or until the crust is deep brown and the loaf sounds hollow when tapped.
Step 13
13. Remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (970.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2022.0 |
| Total Fat 9.3g | 0% |
| Saturated Fat 1.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4553.5mg | 0% |
| Total Carbohydrate 434.3g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 2.7g | |
| Protein 63.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 182.6mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 1626.1mg | 0% |
Source of Calories