Prep 20 mins
Cook 2 hrs 35 mins
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)
- 1 cup sourdough starter, at room temperature
- 1 1⁄2 cups rye flour
- 1 1⁄4 cups warm water
- 1 (2 1/4 teaspoon) packet active dry yeast
- 1 cup whole wheat flour
- 1 3⁄4 cups all-purpose flour, plus
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1⁄2 tablespoons caraway seeds
- Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
- Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
- Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
- Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
- Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.
- NOTE: If you opt to let your starter and rye combination stand for several hours, you can get by without the additional yeast ~ Just plan on increased rising times.
Absolutely delicious! I made it as directed, allowing the rye/sourdough starter to steep for 12 hours. I was using my new clay baker, and I love the way the crust came out in it! Next time I make it, I will skip the dry yeast and allow it to rise for a longer time. Admittedly, I should have let it rise longer, but I was so eager to try it! Thanks, Deb, this is fantastic bread, and I'll definately make it again soon!!
This was amazing! I chose to make it in a loaf pan so that I could more easily make sandwiches with it. My kids were eating it warm with just butter for their afternoon snack! This had a very good rye flavor, but combined with the sourdough, this will probably be gone tomorrow! I had proofed my starter the night before, so I didn't add the extra yeast and it turned out just fine. Thanks!
After trying several recipes, I have settled on this as my go to sourdough rye. I let the sponge sit overnight the first time I made it, and for a full 24 hours the second time, but still used the additional yeast to ensure a timely rise. It's absolutely delicious, and great for sandwiches, alongside soups, or anything at all. Will make this again and again.