Teresa's Recipes
Traditional Rye Sourdough Bread
Experience the charm of traditional baking with this homemade Rye Sourdough Bread recipe. This bread, which boasts a hearty texture and robust flavor, is the perfect base for a scrumptious sandwich or a crunchy toast. Its crusty exterior and tender interior will transport you back to a time when baking was a cherished, time-honored tradition. Rye sourdough is a staple in many European countries, particularly in Germany and Scandinavia, where it is often enjoyed with cheese, smoked fish, or cured meat.
Ingredients
- 1 1/2 teaspoons Salt
- 1 cup Active sourdough starter
- 1 1/2 cups, lukewarm Water
- 2 cups Bread flour
- 2 cups Rye flour
Dietary Notes
- Servings: 1 loaf (about 12 slices)
- Dish Type: Bread
- Prep Time: 30 minutes
- Rise Time: 14-27 hours
- Cook Time: 45 minutes
- Calories: 120 per slice
- Fat: 1g
- Carbs: 25g
- Protein: 4g
- Sodium: 300mg
- Sugar: 0g
Instructions
- In a large mixing bowl, combine the rye flour, bread flour, water, and active sourdough starter. Stir everything together until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let it rest at room temperature for 12-24 hours. This is the first fermentation, or 'bulk rise.' The dough should become puffy and nearly double in size.
- After the resting period, sprinkle the salt over the dough. Knead the dough in the bowl for about 5 minutes until the salt is fully incorporated.
- Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
- Cover the loaf with the kitchen towel and let it rise for another 2-3 hours, or until it has doubled in size. This is the 'proofing' stage.
- Preheat your oven to 450°F (230°C). If you have a baking stone, put it in the oven to preheat as well.
- Score the top of the loaf with a sharp knife to create decorative slashes. This allows the bread to expand during baking.
- Bake the bread in the preheated oven for 40-45 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving. This allows the interior to finish cooking from the residual heat.
Tips
- For a more sour flavor, let the dough rest for a longer time during the bulk rise.
- To maintain the moisture of the bread, store the cooled bread in a bread box or wrap it in a clean kitchen towel.