Recipe: Delicious Sourdough Rye Bread

Sourdough Rye Bread. Get Sour Dough Rye today with Drive Up, Pick Up or Same Day Delivery. Mix until fully combined, cover, and let stand at room temperature overnight. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe.

Sourdough Rye Bread To make the starter: Combine the milk, yeast, and flour. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. 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. You can have Sourdough Rye Bread using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sourdough Rye Bread

  1. Prepare 2 cups of organic dark rye flour.
  2. It's 1 cup of sourdough starter.
  3. It's 1 cup of cooled water after boiling.
  4. It's 1/2 tsp of salt.
  5. Prepare 1 Tsp of grape molasses.

The rustic crust is deeply colored and boasts beautiful blisters! Slice and freeze for longer storage. Sourdough rye bread boasts deep and complex flavors from the rye, and from the fermentation of the sourdough starter. This will easily become one of your favorite sandwich breads.

Sourdough Rye Bread step by step

  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.

During summer, there is nothing like a delicious sandwich topped with home grown lettuce and tomatoes, thinly sliced meat, and raw cheddar cheese. I love King Arthur Flours sourdough rye recipe, but it is for a bread machine, which I don't like. 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. Rye sourdough can be used as any other bread and of course is delicious freshly made and spread with butter. The sourdough will keep for up to a week.

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