Sourdough Rye Bread. Photo by Getty Images/vanillla.
Yields 1 large loaf.
- 3/4 cup warm water (105 to 115 F)
- 2 teaspoons sugar
- 1 package (.25 ounce) active dry yeast
- 2-1/2 to 3 cups rye flour, divided
- 3/4 cup whole-wheat flour
- 2 teaspoons salt
- 1 cup sourdough starter
- In a glass measuring cup, stir together warm water and sugar. Stir in yeast, and set it aside to proof for a few minutes, until small bubbles form on the surface.
- In a large bowl, combine 1 cup rye flour with whole-wheat flour and salt, and whisk to mix. Add yeast mixture and sourdough starter. Stir in 3/4 cup rye flour to make a dough that’s firm enough to handle.
- Turn dough out onto a floured surface, and knead in enough of the remaining rye flour to make dough manageable and not sticky.
- Place dough in a large, greased bowl, and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in size.
- Punch down, and let dough rise a second time.
- Punch down, and then shape dough into a round on a greased baking sheet. Cover with greased plastic wrap, and let rise until doubled in size.
- About 30 to 35 minutes before the last rise is complete, preheat the oven to 400 F.
- Remove the plastic wrap from the dough, and bake the bread for 25 to 30 minutes.
- Cool completely before serving.
For more baking ideas, visit Sourdough Recipes.