RYE SOURDOUGH BREAD
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
Provided by Barney Desmazery
Categories Buffet, Side dish
Yield Makes 1 loaf (cuts into 12-15 slices )
Number Of Ingredients 5
Steps:
- Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
- Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
- Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
- Work the salt into the dough then leave, covered, for another 2 hrs.
- Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
- Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.86 milligram of sodium
SOURDOUGH RYE BREAD
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.
Provided by pammyowl
Categories Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 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!
RUSTIC RYE BREAD
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
More about "rustic rye sourdough bread recipes"
RUSTIC SOURDOUGH BREAD - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (10)Total Time 23 hrs 10 minsCategory BreadCalories 141 per serving
- In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
- After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
- Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.
SOURDOUGH RYE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (22)Total Time 75 hrs 20 minsServings 1
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally.
- The mixture will thin out slightly., To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine.
RUSTIC RYE SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN
From heartbeetkitchen.com
4.7/5 (384)Category SourdoughCuisine AmericanTotal Time 10 hrs 55 mins
- Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!
- Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
- Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
RUSTIC RYE SOURDOUGH | THE FRESH LOAF
From thefreshloaf.com
SOURDOUGH RYE BREAD (WITH 100% RYE FLOUR) - MY GERMAN …
From mygerman.recipes
10 SOURDOUGH BREAD RECIPES FOR HOME BAKERS • …
From heartbeetkitchen.com
SOURDOUGH RYE BREAD - BAKING SENSE®
From baking-sense.com
RUSTIC SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (689)Calories 80 per servingTotal Time 3 hrs 7 mins
- Combine all of the ingredients, kneading to form a smooth dough., Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes., Gently divide the dough in half; it'll deflate somewhat.
- Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball.
- Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you've preshaped by gently rolling it back and forth on an unfloured work surface several times.
SOURDOUGH : RECIPES FOR RUSTIC FERMENTED BREADS, SWEETS, SAVORIES ...
From ebay.com
5/5 (1)
TOP 50 KING ARTHUR SOURDOUGH RYE BREAD RECIPE RECIPES
From istimewa.dixiesewing.com
RUSTIC SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
RUSTIC RYE SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN
From foodnewsnews.com
SOURDOUGH STARTER MOLD: COMMON SOURDOUGH STARTER PROBLEMS …
From cultured.guru
100 SOURDOUGH RYE BREAD RECIPE RECIPES - BGF.MOOO.COM
From bgf.mooo.com
TOP 42 RUSTIC SOURDOUGH BREAD RECIPE KING ARTHUR RECIPES
From sprout.jodymaroni.com
RUSTIC RYE SOURDOUGH BREAD WITH MILK KEFIR
From mydailysourdoughbread.com
TOP 46 SEEDED SOURDOUGH RYE BREAD RECIPES
From hercules.dixiesewing.com
TOP 45 RUSTIC RYE SOURDOUGH BREAD RECIPE RECIPES
From metal.pakasak.com
RUSTIC RYE SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN (2022)
From cricnca.com
SOURDOUGH ARCHIVES • HEARTBEET KITCHEN
From heartbeetkitchen.com
OUR BEST RYE BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
CLASSIC RUSTIC SOURDOUGH BREAD RECIPE - THROUGH THE WILDWOOD
From throughthewildwood.com
RUSTIC SOURDOUGH BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUSTIC RYE SOURDOUGH BREAD | RECIPE CART
From getrecipecart.com
RUSTIC RYE BREAD | RECIPE | KITCHEN STORIES
From kitchenstories.com
HOW TO MAKE RYE SOURDOUGH BREAD STORY • HEARTBEET KITCHEN
From heartbeetkitchen.com
TOP 48 RUSTIC CRUSTY BREAD RECIPE RECIPES
From housmen.alfa145.com
TOP 48 RUSTIC RYE SOURDOUGH BREAD RECIPE RECIPES
From sprout.jodymaroni.com
You'll also love