Recipe: Tasty Rye Sourdough Bread

Rye Sourdough Bread. Find Deals on Rye Sourdough Bread in Bread & Pastries on Amazon. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb.

The sourdough will keep for up to a week. Do not place it in any plastic as this will soften the crust. Instead, pop the loaf into a paper bag or a bread bin. You can cook Rye Sourdough Bread using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rye Sourdough Bread

1. Prepare 100 g of bread starter.
2. You need 200 g of rye flour.
3. You need 100 ml of water.
4. You need 300 g of bread flour.
5. It's Tea spoon of salt.
6. You need Tea spoon of sesame seeds.
7. You need Tea spoon of cumin seeds.
8. You need Table spoon of Chia.

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Sourdough rye bread is a traditional, artisan-style bread made from a blend of light and dark rye flours and sourdough starter.

Rye Sourdough Bread instructions

1. Wake up your bread starter by mixing it with your rye flour and approx half of the water. It should create thick porridge like texture. Let it rest for an hour or so, until you see bubbles forming in the mixture..
2. Remove approx 100 g of that mixture to a separate bowl for next time. Then mix all the ingredients in a bowl, adding just enough water so the dough is thick but still slightly sticky. Be careful with water.mix really really well. I use Kitchen Aid standing mixer with bread dough and I mix it for about 5 min..
3. Cover and let it rest in a warm place for about an hour.
4. Flour your work surface and put the dough on it and start folding your bread. Create square shape, fold the dough from up to down and from left to right. This way some more flour will get incorporated into the dough. Do this for about 5 min..
5. Place it into your bread bowl and let rest in warm place for 4 h.
6. Heat your oven on 240 Celsius, including the baking dish you will bake your bread on. Once hot, transfer your dough quickly on the baking tray and pop in the oven..
7. Pour some hot water I. The oven on a separate dish to create steam..
8. Bake for 20 min on 240, the. Lower to 200 for another 20-30 min. The bread must sound hollow when you tap on it.
9. Let it rest till it cools down. Enjoy! I love this bread so much!.

Rye flour contains a weaker gluten matrix than wheat flour (gluten is the protein that gives bread structure as they rise). It's my first ever sourdough bread and was a bit nervous about starting off with rye flour. This recipe is perfect for beginners. Rye bread often doesn't rise quite as much as regular bread because there isn't as much gluten in rye flour (which is why it needs some regular flour as well). This bread was still tender and delicious, tangy from the sourdough and perfect for a sandwich.

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