Crusty Sourdough Rye Bread Recette

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!

Préparation 60 min

Cuisson 175 min

Calories 175 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Crusty Sourdough Rye Bread ?

Crusty Sourdough Rye Bread prend environ 235 minutes du début à la fin — environ 60 minutes de préparation et 175 minutes de cuisson.

Combien de calories contient Crusty Sourdough Rye Bread ?

Crusty Sourdough Rye Bread contient environ 175 calories par portion, avec environ 11 g de protéines, 12 g de glucides et 1 g de lipides.

De quels ingrédients ai-je besoin pour Crusty Sourdough Rye Bread ?

Les principaux ingrédients de Crusty Sourdough Rye Bread sont Sourdough Starter, Rye Flour, Warm Water, Active Dry Yeast, Whole Wheat Flour, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.