Rye Sourdough Bread
Experience the rich, earthy flavor of homemade Rye Sourdough Bread, a wholesome artisan loaf that combines the rustic depth of rye flour with the tangy complexity of a bubbly rye sourdough starter. This slow-fermented bread recipe features a perfect balance of rye and all-purpose flour, yielding a delightfully dense texture with a crisp, golden crust. With an extended cold-proofing period, the dough develops an irresistible aroma and nuanced flavor while ensuring an airy crumb. A Dutch oven ensures bakery-quality results, locking in steam for an impeccable rise and crackling crust. Perfect for sandwiches, slathered with butter, or enjoyed alongside hearty soups, this Rye Sourdough Bread is a labor of love worth every step. Ideal for sourdough enthusiasts, rye bread lovers, and those seeking a rewarding baking challenge!
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Ingredients
- 450 grams Rye flour
- 50 grams All-purpose flour
- 350 grams Water
- 100 grams Rye sourdough starter (fed and bubbly)
- 10 grams Salt
Directions
Step 1
1. In a large bowl, combine 450 grams of rye flour, 50 grams of all-purpose flour, and 350 grams of water. Mix until incorporated and let sit for 30 minutes to autolyse.
Step 2
2. Add 100 grams of active rye sourdough starter to the flour and water mixture. Mix until the starter is fully combined.
Step 3
3. Add 10 grams of salt to the dough and knead if possible or fold until the salt is well integrated.
Step 4
4. Cover the bowl with a damp cloth and allow the dough to rest at room temperature for 30 minutes.
Step 5
5. After the initial rest, perform a series of stretch and folds in the bowl: lightly lift one side of the dough and fold it over the rest of the dough. Rotate the bowl a quarter turn and repeat for all four sides. Do this every 30 minutes for a total of 4 times.
Step 6
6. After the final fold, let the dough ferment at room temperature for about 2 to 4 hours, or until it has visibly risen and shows air bubbles.
Step 7
7. Once bulk fermentation is complete, gently shape the dough into a round or oblong loaf by folding the edges under and creating surface tension.
Step 8
8. Transfer the shaped dough to a well-floured proofing basket or bowl, seam side up. Cover and refrigerate overnight, around 8 to 12 hours for the final proof.
Step 9
9. Preheat your oven to 230°C (450°F) along with a Dutch oven inside for at least 30 minutes.
Step 10
10. Carefully transfer the risen dough onto a piece of parchment paper. Use a sharp knife or lame to score the top of the dough.
Step 11
11. Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 12
12. After 20 minutes, remove the lid and continue baking for another 20-25 minutes until the crust is dark brown and crisp.
Step 13
13. Remove the bread from the oven and place it on a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | 960 grams (960.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1850 |
| Total Fat 8.20g | 11% |
| Saturated Fat 1.10g | 6% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3956mg | 172% |
| Total Carbohydrate 417.20g | 152% |
| Dietary Fiber 74.30g | 265% |
| Total Sugars 4.20g | |
| Protein 56.50g | 113% |
| Vitamin D 0IU | 0% |
| Calcium 156mg | 12% |
| Iron 16mg | 89% |
| Potassium 2499mg | 53% |
Source of Calories