Rye Sourdough Recipes

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RYE SOURDOUGH BREAD



Rye sourdough bread image

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

250g wholemeal rye flour
100g active rye starter (see above)
500g wholemeal rye flour , extra for dusting
10g fine salt
25g butter , softened, for the tin

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

RUSTIC RYE SOURDOUGH BREAD



Rustic Rye Sourdough Bread image

A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.

Provided by Amanda Paa

Categories     Sourdough

Time 10h55m

Number Of Ingredients 7

55 grams active sourdough starter
280 grams slightly warmer than room temperature water
15 grams honey
100 grams fine rye flour
260 grams bread flour
40 grams whole wheat flour
7 grams salt

Steps:

  • 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.
  • Autolyse: let dough sit for one hour, covered and undisturbed.
  • 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.
  • After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
  • Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
  • At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
  • Then shape your dough, using this method as a guide.
  • Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
  • Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
  • Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
  • Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
  • Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

SOURDOUGH RYE



Sourdough Rye image

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.

Provided by JACLYN

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time P1DT1h40m

Yield 24

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 81.1 calories, Carbohydrate 15.8 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 245.4 mg, Sugar 0.9 g

SOURDOUGH BREAD: 100% SOURDOUGH RYE BREAD



Sourdough Bread: 100% Sourdough Rye Bread image

There are many ways to make rye bread, but very few versions contain 100 percent rye flour. Rye has so little of its unique type of gluten (6 to 8 percent) that it is hard to develop the structure and lift necessary for a decent crumb without the addition of a fair amount of high-gluten wheat flour. However, there are many people who love dense rye bread, and there are others who eat it because they can tolerate the gluten of this bread but not the gluten in wheat breads. A lot of drama goes on inside a sourdough rye bread. Rye flour is high in natural sugars and dextrins and contains pentosan, a gum protein that causes the dough to become gummy if it is mixed as long as wheat breads. Also, the wild-yeast starter creates an acidic environment that slows down the enzymatic release of sugar during the mixing cycle, but at the same time allows for the sugars to emerge from the grain during the fermentation cycle as the enzyme activity kicks in. If properly mixed and fermented, the result is a sweet, creamy, yet chewy texture quite unlike that of any other bread.

Yield makes two 1-pound loaves

Number Of Ingredients 9

1/2 cup (3.5 ounces) barm (page 230) or rye barm (see Commentary)
1 cup (4.5 ounces) white rye flour
About 1/4 cup (2 ounces) water, at room temperature
1/2 cup (2 ounces) coarse whole-rye (pumpernickel-grind) flour, rye meal, or rye chops (cracked rye)
1/2 cup (4 ounces) water, at room temperature
3 cups (13.5 ounces) white rye flour
1 1/2 teaspoons (.38 ounce) salt
2 tablespoons (.5 ounce) caraway or other seeds (optional)
3/4 to 1 cup (6 to 8 ounces) water, lukewarm (90° to 100°F)

Steps:

  • The day before making the dough, make the rye starter. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. It should be firm and a little tacky but not sticky or spongelike. Work quickly. It is not necessary to develop the gluten, only to hydrate all the flour and form a shaggy but firm dough. Lightly oil a bowl and transfer the starter to the bowl, rolling it around to coat it lightly with the oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for 4 hours or longer, or until the dough doubles in size (it will become softer and stickier as it rises). Refrigerate overnight.
  • Also on the day before making the final dough, make the soaker. Combine the coarse rye flour and water in a bowl. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
  • The following day, remove the rye starter from the refrigerator 1 hour before making the dough. Cut the starter into about 10 small pieces with a pastry scraper or serrated knife. Mist with spray oil, cover the pieces with a towel or plastic wrap, and let sit for 1 hour to take off the chill.
  • To make the final dough, stir together the rye flour, salt, and seeds in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the soaker and the starter pieces. With a large metal spoon, stir in enough lukewarm water to bring everything together to form a ball (or mix on low speed with the paddle attachment).
  • Sprinkle rye flour on the counter and transfer the dough to the counter. Sprinkle the dough with more rye flour and gently knead the dough until all the pieces of starter are assimilated into the dough and the dough forms a very tacky ball (or mix on medium speed with the dough hook). This will take 5 to 6 minutes by hand (4 minutes by machine). Add flour as needed (or small amounts of water if the dough is tight). Let the dough rest on the counter for 5 minutes, and then give it a few more turns to complete the kneading. It should register 77° to 81°F. (This dough will not make a good windowpane when stretched because of the low gluten content.) Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment for approximately 4 hours, or until the dough nearly doubles in size.
  • Sprinkle rye flour on the counter and transfer the dough to the counter, being careful to degas it as little as possible. Divide the dough into 2 equal pieces, sprinkle them with rye flour, and gently shape them into bâtards. Line a sheet pan with baking parchment and sprinkle the parchment with coarse rye flour, semolina flour, or cornmeal. Place the loaves on the pan at least 4 inches apart. Mist the dough with spray oil and cover loosely with plastic wrap.
  • Either proof the dough for 2 hours at room temperature or slip the entire pan into a food-grade plastic bag and immediately refrigerate overnight. If you are holding the dough overnight, remove the pan from the refrigerator 4 hours before baking and proof the dough at room temperature, or until about 1 1/2 times its original size. It will have spread sideways as well as upward.
  • Prepare the oven for hearth baking as described on pages 91-94, making sure to have a steam pan in place. Preheat the oven to 500°F. Remove the pan from the bag or lift off the plastic, and let the dough sit exposed for 5 minutes, then score it.
  • If you are baking on a stone, slide the parchment and dough onto the back of a sheet pan or onto a peel and then transfer it to the stone (or bake the bread directly in the sheet pan on which it was rising). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, mist the oven walls with water and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 425°F and bake for 10 minutes. Rotate the loaves 180 degrees, if necessary, for even baking and continue baking for another 10 to 15 minutes, or until done. The internal temperature should register approximately 200°F and the crust should be hard and somewhat coarse (it will soften as the bread cools).
  • Transfer the breads to a rack and let them cool for at least 1 hour before slicing or serving.
  • Lean, standard dough; indirect method; wild yeast
  • Day 1: 4 to 5 hours firm rye starter and soaker
  • Day 2: 1 hour to de-chill starter; 6 minutes mixing; 6 hours fermentation, shaping, and proofing; 25 to 30 minutes baking
  • The bread is best when made with a variety of grinds, from fine white rye to coarse pumpernickel or even rye chops (cracked rye kernels). This version uses a blend and also utilizes the soaker method to condition the grain and develop enzyme activity.
  • If you make rye bread regularly, you can keep a rye barm on hand in addition to your regular barm. Otherwise, you can use your regular barm starter and turn it into a rye starter, but it will contain a proportion of wheat. To make a pure rye-only starter, consult the Commentary on page 229.
  • Allow 3 days to make this bread (or start early on the second day to bake it around dinnertime). Because it is low in gluten, the bread will have a fairly tight crumb, not large and irregular as with standard hearth breads. The dough is slightly softer than French bread, but not as wet as ciabatta and other rustic doughs. This added hydration provides some physical leavening (steam) in support of the biological (wild-yeast) leavening provided by the starter. The result is a relatively dense loaf with a long shelf life.
  • This same formula also can be used for making spelt bread, another wheat relative that is lower in gluten (mainly it is lower in gliaden, which is the offensive half of gluten to those with sensitivities). Just substitute spelt for rye and follow the same directions.
  • As always with rye breads, the use of caraway, anise, or other seeds is optional. This bread is delicious with or without them.
  • 100% Sourdough Rye Bread %
  • (FIRM RYE STARTER)
  • Barm: 77.8%
  • White rye flour: 100%
  • Water (approx.): 44.4%
  • Total: 222.2%
  • (SOAKER)
  • Coarse rye flour: 100%
  • Water: 200%
  • Total: 300%
  • (FINAL DOUGH)
  • White rye flour: 100%
  • Firm rye starter: 74.1%
  • Soaker: 44.4%
  • Salt: 2.8%
  • Caraway seeds: 3.7%
  • Water (approx.): 51.9%
  • Total 276.9

ARTISAN SOURDOUGH RYE BREAD



Artisan Sourdough Rye Bread image

This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

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From baking4happiness.com


NO-KNEAD RYE SOURDOUGH LOAF RECIPE - CULTURES FOR HEALTH
2022-06-23 Ferment and rise in a warm place for 6-12 hours, depending on temperature. The dough should be at the top of the loaf pan when it is ready to bake. This can be done overnight or started first thing in the morning for a night baking. Preheat the oven to 400°F. Remove plastic bag or towel from the bread and place in the oven.
From culturesforhealth.com


DANISH RYE SOURDOUGH RECIPE AND THE OPEN-FACED SANDWICH
2022-01-20 Preheat the oven to 300 F. Set the loaf pans on a baking sheet and bake the loaves for 2 1/2 – 3 hours (see note). If they are getting too brown, cover with tin foil around the second hour. Remove from the oven and allow to cool for about 1 hour in the pan.
From homecooksguide.com


RYE SOURDOUGH NOODLES RECIPE - CULTURES FOR HEALTH
2022-06-23 In a medium-size bowl, combine sourdough starter, egg yolks, and water. Whisk well to combine. Slowly mix in flour until a stiff dough can be formed into a ball. Use more or less flour depending on the humidity in the environment and the hydration of your starter. Knead the dough 5-10 minutes or until smooth. Cover tightly with a lid or plastic ...
From culturesforhealth.com


SOURDOUGH RYE BREAD - BAKING SENSE®
2020-07-23 Mix the starter with the water, rye flour and 1 cup of the bread flour. Set aside for 30-60 minutes to activate the gluten. The dough will be soft and a little sticky right after mixing. The texture will develop while the dough is fermenting.
From baking-sense.com


MOLASSES RYE SOURDOUGH – COOL RETARD – THE BAKING NETWORK
2020-07-28 Below 40F/4C and it will ferment very slowly or even go dormant. Refrigerators are usually below 40F/4C. Slow rising, cool retarded dough produces bread with superior flavor in my opinion. For most people trying to use an alternate source for retarding dough is best in the spring and fall when temperatures are right around 50-60’s F/10-15’s C.
From thebakingnetwork.com


HOW TO MAKE A NO KNEAD SOURDOUGH RYE BREAD - MARY'S NEST
2021-03-24 Place the round of dough onto the center of the cloth and cover loosely. Allow dough to rise for 1-2 hours. Generally, a 2 hour rise will create the best results. As the dough is rising, 30 minutes before the end of the 2 hour rise time, place the oven rack …
From marysnest.com


RYE SOURDOUGH - SOURDOUGH COMPANION
2009-12-21 This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads" I was planning to use 100 % rye flour, but ran out. So I supplemented some Whole Wheat. The Recipe in Dan's book calls for 400 g …
From sourdough.com


DARK RYE SOURDOUGH BREAD WITH MOLASSES AND CARAWAY
2021-08-12 Curing Rye Sourdough Bread. All rye bread recipes benefit from a 24-hour curing process. Curing refers to letting the freshly baked dough rest uncovered for 24 hours at room temperature before slicing. During the curing process the bread deepens in flavor, the steam fully reabsorbs into the crumb, and the texture improves.
From butterforall.com


MAKE YOUR OWN SOURDOUGH STARTER (RYE) • GOLDEN PEAR RECIPES
Day 2: Stir the following into the sourdough: 50 g rye flour 50 g lukewarm water
From mygoldenpear.com


100% RYE SOURDOUGH BREAD + VIDEO RECIPE | BEETS & BONES
2015-10-02 2 tablespoons (50g) rye sourdough starter (how to make rye sourdough starter) 1 cup (230g) water 1.5 cups (150g) whole ground rye flour. MAIN DOUGH All starter dough sponge 1.5 cup (350g) water 2 cups (200g) whole ground rye flour 1 cup (100g) sprouted rye flour (if …
From beetsandbones.com


EASY WHOLE WHEAT RYE SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
2021-02-14 Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on. BAKE TIME: 30 Minutes with the lid on at 230C/450F plus …
From pantrymama.com


SOURDOUGH DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN
2020-04-21 Rugbrød simply means “rye bread” in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.
From true-north-kitchen.com


SOURDOUGH RYE BREAD | YUZU BAKES
2022-06-18 Preheat the oven to 250C/500F. Place the baking sheet in the oven to warm up. Add a roasting tin at the bottom of the oven. Carefully remove the hot baking sheet from the oven, dust it with flour and place the rye sourdough bread on to it.
From yuzubakes.com


SOURDOUGH RECIPES • HEARTBEET KITCHEN
Welcome to my sourdough library! Here you’ll find my most popular recipes like Rustic Rye Sourdough and Fluffy Sourdough Focaccia, along with videos, and step by step tutorials to help you make delicious, wholesome bread.Sourdough uses a sourdough starter, which is wild yeast to leaven rather than commercial yeast.With just flour, water, and salt, you’re able to make naturally fermented ...
From heartbeetkitchen.com


100% RYE SOURDOUGH PSEUDO ENGLISH MUFFINS RECIPE - CULTURES …
2022-06-23 INGREDIENTS: 1/2 cup rye sourdough starter 1-1/2 cups milk 2 cups rye flour 1 Tbsp. honey 1 tsp. sea salt 1 tsp. baking soda
From culturesforhealth.com


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