How To Make Sourdough Rye Bread At Home?

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  • Course: Desert/Breakfast
  • Cuisine: American
  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Rising Time: 12 hours
  • Total time: 12 hours 45 minutes

INGREDIENTS:

MAKES 2 LOAVES

  • 10ml/2 tsp active dried yeast
  • 120ml/4fl oz/½ cup lukewarm water
  • 25g/1oz/2 tablespoon butter, melted
  • 15ml/1 tablespoon salt
  • 115g/4oz/1 cup strong wholemeal (whole-wheat) bread flour
  • 400-450g/14-16oz/3½-4 cups strong white bread flour
  • 1 egg mixed with 15ml/1 tablespoon water, for glazing

FOR THE STARTER

  • 15ml/1 tablespoon active dry yeast
  • 350ml/12fl oz/1½ cups lukewarm water
  • 45ml/3 tablespoon black treacle (molasses)
  • 30ml/2 tablespoon caraway seeds
  • 250g/9oz/2¼ cups rye flour

STEPS:

  1. For the starter, combine the yeast and water, stir and leave for 15 minutes to dissolve.
  2. Stir in the black treacle, caraway seeds and rye flour. Cover and leave in a warm place for 2-3 days.
  3. In a large bowl, combine the yeast and water, stir and leave for 10 minutes. Stir in the melted butter, salt, wholemeal flour and 400g/14oz/ 3½ cups of the white flour.
  4. Make a well in the centre and pour in the starter.
  5. Stir to obtain a rough dough, then transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place until doubled in volume, about 2 hours.
  6. Grease a large baking sheet. Knock back (punch down) the dough and knead briefly. Cut the dough in half and form each half into log-shaped loaves.
  7. Place the loaves on the baking sheet and score the tops with a sharp knife. Cover and leave to rise in a warm place until almost doubled, about 50 minutes.
  8. Preheat the oven to 190°C/375°F/ Gas 5. Brush the loaves with the egg wash to glaze them, then bake until the bottoms sound hollow when tapped, about 50-55 minutes. If the tops brown too quickly, place a sheet of foil over the tops to protect them. Cool on a wire rack.