Sourdough Rye


  • 1 cup sourdough starter
  • 1 cup rye flour
  • ½ cup bread flour
  • ⅔ cup water(Optional)
  • ¼ cup water(Optional)
  • 1 cup rye flour
  • 1 cup bread flour
  • ½ tablespoon salt(Optional)
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon caraway seed
  • ½ cup water(Optional)
  • 1 teaspoon salt(Optional)
  • Directions

  • Step 1

    The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.


  • Step 2

    The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.

  • Step 3

    Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.

  • Step 4

    Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.

  • Step 5

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 6

    Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.

  • Step 7

    Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water.Continue baking for 25 minutes more, brushing at 10 minute intervals.

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