When I saw this recipe in Simply in Season I was super excited. I LOVE rye bread, especially sour dough rye bread.
FOR PRINTABLE VERSION CLICK HERE: Seeded Sour Rye Bread
1. Mix warm water and yeast in a bowl and let stand for 5 minutes.
2. Add rye flour, 1/4 cup bread flour, caraway seed, stir, and cover with a tight lid or plastic wrap. Let stand 2 hours or overnight.
3. Stir down the yeast sponge and add remaining ingredients. Knead for about 5 minutes. Let rise until doubled, about 1 hour. Punch down and shape into one large loaf or 2-3 small ones. Let rise unti almost doubled. Brush loaf with beaten egg white before baking and
again 10 minutes before baking is finished. Bake in preheated oven at 375F for 30-35 minutes.
The verdict: When I opened the sour dough starter after letting it sit overnight, I knew this was going to be an amazing bread. Sure enough, it is the perfect flavor, texture, and scent. Mmmmm. I will definitely be making this again!
Serving size: 1/24 of a recipe (1.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software.
Amount Per Serving
Calories From Fat (4%) 3.75
% Daily Value
Total Fat 0.45g <1%
Saturated Fat 0.06g <1%
Cholesterol 0mg 0%
Sodium 243.55mg 10%
Potassium 47mg 1%
Total Carbohydrates 17.43g 6%
Fiber 1.28g 5%
Protein 2.87g 6%
For more great breads, check out Yeastspotting!
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