Sourdough Rye Bread
Elevate your bread-baking game with this artisan-style Sourdough Rye Bread recipe, a harmonious blend of robust earthy rye and airy bread flour. Crafted using a tangy sourdough starter, this loaf boasts a chewy crumb, crisp crust, and a depth of flavor that can only come from natural fermentation. Featuring step-by-step techniques like autolyse, stretch-and-fold, and overnight proofing, this recipe is perfect for sourdough enthusiasts looking to master their craft. Baked to perfection in a Dutch oven, the bread delivers a stunning rise and a wonderfully caramelized crust. Serve it fresh as a table centerpiece or pair it with your favorite spreads for a satisfying snack or sandwich. Searching for the ultimate homemade sourdough experience? This rustic rye bread recipe is your answer!
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Recipe Information
Ingredients
- 100 grams Sourdough starter
- 375 grams Water
- 200 grams Whole rye flour
- 300 grams Bread flour
- 10 grams Salt
Instructions
1. Mix the sourdough starter and water in a large mixing bowl until the starter dissolves.
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.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes for autolyse.
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.
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.
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.
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.
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.
9. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes before baking.
10. Carefully turn the proofed dough out onto a sheet of parchment paper. Score the top with a sharp knife or bread lame.
11. Carefully place the dough (on the parchment paper) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
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.
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
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 386.1 g | 140% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 3.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
