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    You are in: Home / Recipes / Crusty Sourdough Rye Bread Recipe
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    Crusty Sourdough Rye Bread

    Crusty Sourdough Rye Bread. Photo by Deb's Recipes

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    20 mins

    2 hrs 35 mins

    Deb's Recipes's Note:

    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)

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    Ingredients:

    Serves: 12

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on July 11, 2009

      55

      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!!

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    • on February 05, 2011

      55

      OMG Great sour dough rye flavor. I did not have any wheat flour so I just used white & rye. I let the rye & starter proof over night and still added the yeast. We are at 4000 ft elevation so I let the dough rise 3 times. I love this bread. I want to try in in a loaf pan for easier slicing for sandwiches. But the basic recipe is wonderful!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2011

      55

      Very good rye bread. I quadrupled the recipe and baked it in loaf pans. I let the sponge sit for 12 hrs. I proofed my starter before hand so I didn't use the dry yeast. I got very good rise both in the bowl and in the loaf pan, although there was very little oven spring. I didn't spray the loaves because we don't like hard crust, in fact I brushed the top with butter when it came out of the oven. I will make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for Crusty Sourdough Rye Bread

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.9
     
    Calories from Fat 8
    78%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 196.0 mg
    8%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 3.9 g
    15%
    Sugars 1.3 g
    5%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    sourdough starter

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