New recipes

Rye sourdough loaf recipe

Rye sourdough loaf recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • Yeast bread
  • Sourdough bread

Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Experiment and enjoy.


Dorset, England, UK

4 people made this

IngredientsMakes: 2 800g loaves

  • 450g rye flour
  • 300g strong white flour
  • 15g salt
  • 500g sourdough starter
  • 250ml to 300ml cold water

MethodPrep:30min ›Cook:35min ›Extra time:4hr proofing › Ready in:5hr5min

  1. Put all the dry ingredients into a mixing bowl. Add the starter and 240ml of the water and mix. Add more water to create a smooth dough that is slightly sticky but not wet. Lightly oil the worktop and tip out the dough and knead for 10 minutes.
  2. Place the dough into a lightly oiled container, cover and place in a warm part of the house and let the dough rise until doubled in size. This will take several hours, so be patient and let the dough rise.
  3. When the dough has risen grease the loaf or baking tins with either butter or olive oil. I prefer to use butter. Lightly oil the work surface top and tip the dough out and knock back. Stretch and fold the dough and shape to fit the loaf or baking tins. Put the dough in the tins, cover and let the dough rise until it is peeking about the level of the tin. This will take several hours. Once the dough is risen
  4. Preheat the oven to 220 C / 200 C fan / Gas 6 and put a roasting tin with about 500 to 600ml of water in it to generate steam which creates a fantastic crust to the bread.
  5. Bake for between 35 and 40 minutes. Test the loaf is baked by tapping the top to get a drum sound. Tip the loaves onto cooling racks and let them cool. When cold slice, butter and taste; wonderful. The loaves can be frozen for use at a later date.

Tip

Here's a rough time guide; 08:30 make the dough and allow 4 to 6 hours rising time. Knock back and shape for the tin allow 4 to 6 hours second rise. So, you could be baking the loaves anywhere between 16:30 and 20:30. I often make the dough around 22:00 in the evening and let the first rise happen overnight.

To make 1 (900g) loaf

Use the following measures for a single 900g loaf: 300g rye flour, 200g strong white flour, 10g salt, 350g sourdough starter, 250ml to 280ml cold water.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I hope you enjoy this bread too.-29 Feb 2016


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. I’ve included all the tips and tricks you need to be successful in making your own at home.

I have fallen head over heels for sourdough bread in all it’s wonderful shapes, sizes, and forms. Something about the slightly sour flavor gives classic recipes a refreshing and exciting twist. I have used my Sourdough Starter to make Sourdough Focaccia for Italian nights, Whole Wheat Sourdough Sandwich Bread for healthier lunches, and even Sourdough Cinnamon Rolls for Sunday mornings.

Today I’m sharing my recipe for Sourdough Rye Bread. This bread has extra depths of flavor thanks to the rye flour, plus it gets the most incredible brown crust. The sourdough and rye are perfect complements to each other, making for an addictive homemade bread!


Rustic Rye Sourdough

I have a lot of rye berries in stock and I haven’t used a lot of it lately. So a rustic light rye was in order for this weekend. My inspiration is from this site: https://heartbeetkitchen.com/rye-sourdough-bread-recipe/. I changed just about everything in the recipe method wise except for the proportions of ingredients (Note that I did add yogurt and upped the salt to 1.8%). Hopefully my loaves turn out as well as the original recipe.

760 g strong baker’s unbleached flour

200 g freshly milled rye flour

112 g freshly milled Selkirk flour (whole grain wheat flour)

30 g whole milk yogurt (locally sourced)

250 g levain (procedure in recipe)

Extra rye and unbleached flour

1. About 8 hours before bedtime, take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain rye flour. Let sit in a warm spot.

  1. Mill the Selkirk and Rye berries if using, on the finest setting of your mill or measure out commercial whole grain rye and whole grain wheat flour if you don’t mill your own.
  2. Place the required amount of each freshly milled flour in a tub and add the unbleached flour to it. Cover and set aside.
  3. Feed the levain 20 g of water and 20 g of wholegrain flour. Let it rise at room temperature for the night.

1. Feed the levain 100 g of filtered water and 50 g of rye flour as well as 50g of strong baker’s flour. Place in a warm spot. Let rise until doubled (about 4-5 hours). The levain is a fairly stiff one due to the freshly milled rye flour even though it’s 100% hydration.

2. About two hours before the levain is ready, using a stand mixer, mix the water with the flours, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.

3. Once the autolyse is done, add the salt, the yogurt, the honey and the levain to the bowl. Mix on speed one for a minute to integrate everything, then mix on speed 2 for 9 minutes.

4. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).

5. Do 2 sets of coil folds at 30 minute intervals and then 2 other sets at 45 minute intervals, and then let the dough rise to about 40-50%. It should have irregular bubbles visible through the sides of the container and quite a few large bubbles on top as well.

6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of

725 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter. I was surprised that this dough was not sticky considering the amount of rye in it.

7. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.

8. Sprinkle a mix of rice and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight. I try to keep this between 10 and 11 hours.

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.

I’m quite happy with the look of these loaves. We will see what the crumb is like when we cut into one.


Recipe Summary

  • 1 cup sourdough starter
  • 1 cup rye flour
  • ½ cup bread flour
  • ⅔ cup water (Optional)
  • ¼ cup water (Optional)
  • 1 cup rye flour
  • 1 cup bread flour
  • ½ tablespoon salt (Optional)
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon caraway seed
  • ½ cup water (Optional)
  • 1 teaspoon salt (Optional)

The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.

The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.

Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.

Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.

Preheat the oven to 350 degrees F (175 degrees C).

Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.

Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.


Rye sourdough help, newbie here

And I finished the 6 days, and I know there's hooch at the top but the instructions don't say what to do about that. I know it's from under feeding but again I don't really know what I'm doing.

Anyway I fed it again before making the sourdough, and I left it for the 12 hours but it smells like acetone which I know is the same issue, even though for that part of the recipe it's fed a lot more flour - what gives?

How do I proceed with this recipe?

lets find out where your starter is along the beginning timeline. Six days is still not a lot of time. (4th ingredient ---> patience). Important is the temperature of the room and starter. And do you happen to have a picture of the starter before you feed it? Has it increased in volume, changed color, or risen between feeds?

I have to add that I disagree with not using boiled water. Just don't use boiling HOT water, it should be cooled down to 30°C before using. This can help eliminate a lot of problems. I see no need to feed the starter on day 2 of the process unless the temps are very warm, over 30°C. Your aproximate location can be very helpful as well in touble shooting.

You can test the starter before making bread with it. Take out several teaspoons, double the volume with water and add enough flour to make a toothpaste consistency. Drop into a clean narrow glass and level out carefully with the spoon or by banging the bottom of the glas with the palm of your hand. Mark the level, cover to prevent drying out and watch the stuff rise starting in about 6 hours. If it does rise, take this starter and let it peak to fully risen, then use it in the recipe or feed it as your starter. If it doesnt rise in 24 hours at temps above 24°C the starter was not ready for baking. Throw it away and return to the original starter jar, perhaps skipping a feeding. (This assumes the starter has been over fed letting the pH in the starter drop lower to encourage the desired bacteria and ev. yeasts.)

I'm not sure the starter has hootch unless it smells like a brewery, it could be simple separation of flour and water. Will know more with more information. :)


What is it?

Sourdough rye bread is a traditional, artisan-style bread made from a blend of light and dark rye flours and sourdough starter. Rye flour contains a weaker gluten matrix than wheat flour (gluten is the protein that gives bread structure as they rise). For this reason, it tends to produce a denser bread than wheat and performs poorly with bakers yeast.

While traditional bakers yeast doesn't work well for rye flours, sourdough starter does. That's because sourdough starter contains both yeast and lactobacillus bacteria. The lactobacillus bacteria increase the acidity of the dough as the bread rises, which strengthens the starches and produces better bread.

You'll find rustic, artisan-style sourdough rye breads in European baking traditions throughout northern, central, and eastern Europe, Scandinavia, and the Ukraine and Russia. This style of bread formed a staple of traditional medieval European cookery.


Be prepared for a very sticky dough! If possible, leave one hand clean in case you need to grab something – usually the phone rings the moment you have touched the dough -) – and work with the other hand on the dough.

Also very important to know: Clean all tools and bowls asap. If rye dough dries, it can be like concrete and difficult to clean off.

Pin to Pinterest


Ingredients

Measurements

*The starter weight is not included in the total as this will be removed in the bread dough stage.

Start this stage 12 hours after you made the soaker and 12 hours before you want to make the bread dough.

Basic steps are:
1. Add the flour.
2. Add starter.
4. Measure and add water and mix.
5. Cover and leave to ferment for 12 hours.

The sourdough created in this stage will be 36g (1.270oz) more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.


Danish Sourdough Rye Bread (Rugbrød)

I’ve been making this loaf for longer than I care to remember, a consistent sellout at Marlow’s Artisan Food Market and a family favourite. This is a delicious and nutritious wholegrain loaf. It’s much healthier than your average sourdough bread. Contains less carbohydrate, it’s lower in gluten, has more fibre and in general keeps you fuller for longer.

Rugbrød, this seeded-sourdough loaf is a staple of Danish cuisine, served at lunch and celebrations such as Christmas and Easter. It is a dense and long-lasting loaf, with malty and slightly sour notes, with a ragged crust and moist but textured crumb. It is just perfect for open sandwiches. The huge advantage of this bread is that it stays fresh for days, the reason being it contains so much water. Not only that it’s lovely toasted too.

Essentially this is the easiest sourdough loaf to make. No kneading, stretching or folding. It’s important however to use a starter that has recently been refreshed, so it’s really active. I don’t use a leaven for this loaf, I just increase my maintenance starter.

Here you can see I have a seed blend. It consists of golden & brown linseeds, sesame, buckwheat, millet, sunflower & pumpkin seeds. Soaking them in freshly boiled water aids easier digestion.

Cracks have appeared on the surface of the loaf, indicating it’s ready to bake.

Proving time can vary, for me this took 1 hour and 45 minutes to get to this stage, with a room temperature of 21.5C.

Danish Sourdough Rye Rugbrød

If you’re new to sourdough baking, this loaf is a great place to start. The method is very simple with delicious and impressive results.

Open sandwiches require a sturdy, wholesome bread base for generous toppings such as smoked salmon, prawns with egg or sliced cheese and tomatoes. The options are endless…..


Ingredient Metric Imperial Baker's Percentage
Rye Flour 325 grams 11.47 oz 65.00%
Whole Wheat Flour 175 grams 6.18 oz 35.00%
Rye Sour Starter (100%) 100 grams 3.53 oz 20.00%
Water 350 grams 12.36 oz 70.00%
Table Salt 10 grams 0.35 oz 2.00%
Ground Flax Seed 50 grams 1.77 oz 10.00%

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

I refreshed my starter when I came home from work yesterday morning, and left it downstairs where the woodstove was going for about 4 hours. Once it was about 3/4 up the container, I moved it upstairs where it was cooler, and finished my sleep. Another 4 hours had passed, and my starter was trying to work its way out of the container. So I started making my dough.

I combined all the ingredients, and mixed by hand until it had come together. I let it rest for about 10 minutes while I cleaned up.

After which I then kneaded it for several minutes ( adding the flax here), and returned it to the oiled bowl and covered for 1 hour downstairs with my woodstove again.

Once the hour was up, I brought it back upstairs and kneaded it for about 20 seconds, formed a ball, and returned it to the warmth downstairs for another hour.

By this time I was about ready for work again ( 9 pm), so I formed it into a pullman, and put it into a sprayed pan, and covered it in the fridge until about 9 am.

I removed it from the fridge and put it downstairs again for about an hour.

At which time I preheated my oven and slid it in with the tray of boiling water.

I baked it for the first 15 minutes with a tray of boiling water in the bottom of the oven. @450F

Continued to bake @ 450F for another 10 minutes. removing the tray of water.

Then reduced to 425F and baked for 20 minutes. removing it from the pan in the last 10 minutes.


Watch the video: 100% ολικής καρβέλι χωρίς ζύμωμα με προζύμι, βίντεο Νο 51 (June 2022).