Crusty Sourdough Rye Bread Rezept

Bake a taste of Germany with this irresistible Crusty Sourdough Rye Bread! This recipe delivers a rustic loaf boasting a thick, crunchy crust and a delightfully soft, flavorful interior. Perfect for sandwiches, charcuterie boards, or simply enjoying on its own. Made easy with a KitchenAid stand mixer (or by hand!), this recipe is adapted from a classic Sunset Breads recipe (1995). Get ready for the most satisfying sourdough rye bread you'll ever make!

Vorbereitung 60 Min.

Kochzeit 175 Min.

Kalorien 175 kcal

Eiweiß 11g

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Zutaten für Crusty Sourdough Rye Bread

100g active sourdough starter
500g rye flour
Warm Water
Active Dry Yeast
Whole Wheat Flour
All Purpose Flour
15g salt
Sugar
20g caraway seeds (optional)

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Zubereitung von Crusty Sourdough Rye Bread

In a large bowl, combine 500g of lukewarm water (105-115°F), 100g of active sourdough starter, and 10g of honey. Whisk until honey is dissolved.
Add 500g of rye flour and 250g of bread flour to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms.
Cover the bowl and let it rest (autolyse) for 30 minutes.
Add 15g of salt, 20g of caraway seeds (optional), and 10g of freshly cracked black pepper to the dough. Mix using the dough hook of a KitchenAid stand mixer on low speed until the ingredients are just combined. Increase the speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic.
Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 4-6 hours, or until doubled in size.
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it proof in the refrigerator for 12-18 hours.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the Dutch oven.
Score the top of the loaf with a sharp knife or lame. Cover and bake for 30 minutes.
Remove the lid and continue baking for another 45 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

Fat

Carbs

12g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Crusty Sourdough Rye Bread?

Crusty Sourdough Rye Bread dauert insgesamt etwa 235 Minuten – ungefähr 60 Minuten Vorbereitung und 175 Minuten Kochzeit.

Wie viele Kalorien hat Crusty Sourdough Rye Bread?

Crusty Sourdough Rye Bread hat etwa 175 Kalorien pro Portion, mit ungefähr 11 g Eiweiß, 12 g Kohlenhydraten und 1 g Fett.

Welche Zutaten brauche ich für Crusty Sourdough Rye Bread?

Die wichtigsten Zutaten für Crusty Sourdough Rye Bread sind Sourdough Starter, Rye Flour, Warm Water, Active Dry Yeast, Whole Wheat Flour, All Purpose Flour. Die vollständige Liste mit Mengenangaben findest du oben.