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 cup warm water
1 Tbs active dry yeast
1 cup coarsely ground rye flour
1/4 cup bread flour
1 Tbs caraway seeds
3 cups bread flour
3/4 cup warm water
2 1/2 tsp salt
2 tsp sugar
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.
Servings: 24
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!
Nutrition Facts
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 85.78
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%
Sugar 0.45g
Protein 2.87g 6%
For more great breads, check out Yeastspotting!
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I love bread that starts out with a nice long overnight ferment. I bet this loaf had really great flavor and texture.
This sounds delish! I love doing breads and sourdough especially. Thanks for sharing!
Sherry
I finally got hold of simply in season (I’m from the UK and no-one sells it here) and am trying this recipe. Only thing is here in the UK active dried yeast is pretty rare and tends to come in largish tubs, while I do bake quite a lot I don’t know anyone else who does, so no chance of splitting a tub with someone. So I’ve had to adapt most of the MCC cookbook recipes to use the modern sachet type of yeast noting that one sachet here is half of that which it is in the US. Anyway it does usually work pretty well, and so far (I started my ‘sponge’ about five hours ago but mixing the yeast in with the flours and then adding the water) it seems to be working with this recipe. The only issue I have found with using the newer type of yeast is that the bread can tend to go stale very quickly (possibly due to the enzymes and vitamin C added to make the yeast ‘quicker’), within about 24 hours but in our home; bread never lasts that long anyway. I also used ajwain seeds (related to caraway but apparantly having a ‘brighter’ flavour according to wikipedia, whatever that means) as caraway is kind of hard to get hold of in my locale.