Sourdough Rye
- Total Time
- 5 hours, plus 5 days' storing
- Rating
- Comments
- Read comments
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Ingredients
- 2⅔cups rye flour Pinch instant yeast
- Sourdough starter
- 2cups rye flour
- 2cups whole-wheat or white flour
- 1tablespoon kosher salt
- 1½cups cracked rye or rye flour
For the Sourdough Starter
For the Dough
Preparation
- Step 1
To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix ⅔ cup rye flour with ½ cup water, along with the tiniest pinch of instant yeast — less than 1/16 teaspoon. Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast). Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter. (From now on, keep it in the refrigerator; you don’t need to proceed with the recipe for a day or two if you don’t want to. Before making the dough, take a ladleful — ½ to ¾ cup — of the starter and put it in a container; stir in ½ cup rye flour and a scant ½ cup water, mix well, cover and refrigerate for future use. This starter will keep for a couple of weeks. If you don’t use it during that time and you wish to keep it alive, add ½ cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.)
- Step 2
To make the dough: Combine the remaining starter in a big bowl with the rye flour, the whole-wheat or white flour and 2¼ cups water.
- Step 3
Mix well, cover with plastic wrap and let sit overnight, up to 12 hours.
- Step 4
The next morning, the dough should be bubbly and lovely. Add the salt, the cracked rye and 1 cup water — it will be more of a thick batter than a dough and should be pretty much pourable.
- Step 5
Pour and scrape it into two 8-by-4-inch nonstick loaf pans. The batter should come to within an inch of the top, no higher.
- Step 6
Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually. Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200. This will take about 1½ hours or a little longer.
- Step 7
Remove loaves from the pans and cool on a rack. Wrap in plastic and let sit for a day before slicing, if you can manage that; the texture is definitely better the next day.
Private Notes
Comments
Everything is perfect here EXCEPT the finished loaves. Picture perfect, step-by-step process led to collapsed loaves and soggy bread. Baked for three hours and the dough was still undone. Gave up, sliced it as best I could and made rye crackers. At least I have a nice starter.... Now to find a better recipe.
I would also like to know, how much starter that is, as I already have my own fed starter.
What a disappointment! Frequent sourdough bread maker, always in search new recipes. Total loss in finished loaves. However, the rye starter did work beautifully for a Jewish Rye I made in recovery.
I already have starter and so this recipe just ends up confusing me about how much of it to add. Also, is this flatbread? or rye? the title/video/pictures are confused!
This is quite exquisite but you may need to add more yeast
As far as the amount of starter that I used, it was a fair bit, probably about 3/4 cup, maybe even a cup full--I hate throwing away starter!--which I stirred into the water initially called for in the recipe and then into the two flours. I used my own starter and fed it as recommended in the recipe with the rye flour and water. Also, I realized I didn't use whole wheat bread flour in this recipe (that was in the sourdough with currants and walnuts I mixed up later) but 100% whole wheat flour.