Sourdough Rye Bread

Name: Sourdough Rye Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 1 loaf
Ingredients: 2 tablespoons oil; 1 1/2 teaspoons molasses; 1 1/2 tablespoons honey; 1 large egg; 1/3 cup water; 1 cup sourdough starter; 2 1/4 cups all-purpose flour, unbleached; 3/4 cup rye flour; 1 1/2 teaspoons salt or 2 teaspoons kosher salt; 2 tablespoons caraway seeds; 1 1/2 teaspoons instant yeast; 4 teaspoons vital wheat gluten

Submitted by pammyowl

"I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. Mainly because of the shape of the finished loaf, so I mix and knead it in the bread machine, and after the first rise, I shape and bake in the oven."

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photo by pammyowl

Ready In:: 3hrs 30mins
Ingredients:: 12
Yields:: 1 loaf

ingredients

2 tablespoons oil
1 ¹⁄₂ teaspoons molasses
1 ¹⁄₂ tablespoons honey
1 large egg
¹⁄₃ cup water
1 cup sourdough starter
2 ¹⁄₄ cups all-purpose flour, unbleached
³⁄₄ cup rye flour
1 ¹⁄₂ teaspoons salt or 2 teaspoons kosher salt
2 tablespoons caraway seeds
1 ¹⁄₂ teaspoons instant yeast
4 teaspoons vital wheat gluten

directions

Put all ingredients in the bread machine in the order specified by your machine's manufacturer.
Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour.
Let rise, take out and form as desired.
Let rise again, and heat your oven to 350.
Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees.
Let cool completely, slice and enjoy!

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Reviews

Great bread. I made this using my Kitchenaide. Very easy, just takes lots of time for rise. Two hours for each rise for me. Baked. up nicely.

adopt a greyhound
My starter smelled plenty sour on the 3rd day. On the 4th day I was feeling mighty sure of myself and made your recipe. My conclusion: Better than anything store-bought and everyone in the world should make this recipe. How do I make that happen??? If only I ruled the world... I miss you, my dear friend.

gailanng
Thanks for sharing this recipe, Pammyowl. This bread is scrumptious and very simple. I do not use a bread machine. My starter is quite thick, so I used only 2 cups of white flour. I added 2 tablespoons of gluten, omitted the extra yeast, and used only 1 teaspoon of salt. Didn't really measure caraway seed, but I'm pretty sure I tossed in closer to 2 1/2 tablespoons. I kneaded until dough was satiny & no longer sticky, put in an oiled bowl, covered & refrigerated over night to give the sour flavor plenty of time to develop. Next morning, I let dough come to room temp, then kneaded a bit & formed for a loaf pan. Covered & let proof in oven with light on until risen to 1" above rim of pan. Baked at 350 for 40 mins. It was gorgeous. Brushed crust with butter, then let cool for an hour or two. My sweetie and I made grilled turkey Reuben sandwiches. KILLER! The next time I make it, I'll post a photo.

letarr
A fine tasting loaf, think Pammy is right that the loaf is more attractive when formed and baked in an oven rather than a bread machine. I used the bread machine anyway on the Basic setting with Medium brownness. I didn't realize that I was supposed to check the consistency of the dough after 10 minutes. I knew that weather changes play a big part in bread baking, and we had our first snowfall of the season, so I wasn't surprised that I needed to add water. I just didn't know at the time that I was supposed to add 1 tablespoon at a time until the dough achieved a "tacky touch". I used Bob's Dark Rye Flour. Next time I will consider even more caraway seeds. Made for Pammyowl Cookathon. Update: I have now made this bread 3 times, and it is our family favorite. I now have a rye sourdough starter (spun off 1 cup of regular starter and started feeding it rye flour), which contributes a great zest to the recipe, and I use the custom programming of my Zo (see Recipe #510892) to produce a perfect looking ABM loaf. I used 1 tsp. yeast, although supposedly the longer rising times should eliminate the need for yeast.

KateL

RECIPE SUBMITTED BY

pammyowl

212

<img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I  am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds  most wonderful man, have an aan amazingly  brilliant child (of course I would say that!).  In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.  I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively. My rating system; 5 stars= great, had fun making it and will make again 4= made some changes as the recipe needed tweaking 3= probably will not make again I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)

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