Sourdough Rye Bread
Sourdough Rye Bread

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sourdough rye bread. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract.

Sourdough Rye Bread is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Sourdough Rye Bread is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook sourdough rye bread using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sourdough Rye Bread:
  1. Make ready 2 cups organic dark rye flour
  2. Take 1 cup sourdough starter
  3. Make ready 1 cup cooled water after boiling
  4. Take 1/2 tsp salt
  5. Prepare 1 Tsp grape molasses

Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters! To make the starter: Combine the milk, yeast, and flour. I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like.

Instructions to make Sourdough Rye Bread:
  1. Mix all dried ingredients together in a big bowl
  2. Add sourdough starter, mix everything together using a folk. Add extra water if you feel the mixture is too dry. Ideally, you want to make a wet paste that can be picked up using a spoon
  3. Sprinkle a baking bowl with some flour, drop your dough into it
  4. Allow it to rise for anywhere between 4-12 hours. The longer you wait, the tangier it tastes
  5. Bake at 400F for 50 minutes with a water bath to create a perfect crust

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. Most sourdough is made with white flour, but this recipe includes a mixture of rye and white flour. Using rye flour creates a denser texture than plain, though using all rye may be too strong for most pallets; a mixture of white flour and rye flour will give a more pleasant bread in both taste and texture. I've taken the recipe as an inspiration and followed the process and the basic proportions. However, I adjusted ingredients, since I'm from Russia and Russian people are mad about rye bread.

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