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Craze E Sourdough Rye Bread Recipe

This award-winning sourdough rye bread recipe elevates a classic with a vibrant mix of rosemary, dried cranberries, pimientos, and green onions. Using bergy's sourdough starter #13750, this recipe yields two delicious, artisan-style loaves perfect for any occasion. The blend of savory rye and sweet-tart cranberries creates an unforgettable flavor experience. Get ready to impress!

Prep Time 30 mins
Cook Time 65 mins
Calories 251.2 kcal
Protein 11g
Rating 4.0 (1 Reviews)
Craze E Sourdough Rye Bread 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Craze E Sourdough Rye Bread

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How to Make Craze E Sourdough Rye Bread

  1. In a large bowl, combine 1 1/2 cups (355ml) warm water and 2 1/4 teaspoons (1 packet) active dry yeast. Stir until dissolved.
  2. Add 3 cups (375g) rye flour, 1 cup (125g) active sourdough starter (Bergy's #13750), 2 tablespoons (25g) granulated sugar, 1/4 cup (50g) unsalted butter, 1 tablespoon (5g) caraway seeds, and 1 1/2 teaspoons (9g) salt.
  3. Beat well with a wooden spoon or electric mixer until combined.
  4. In a separate bowl, whisk together 1 cup (125g) all-purpose flour and 1 teaspoon (5g) baking soda.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  6. Gradually add enough remaining all-purpose flour (approximately 1-1 1/2 cups) to form a moderately stiff dough.
  7. Turn the dough out onto a lightly floured surface.
  8. Add 2 tablespoons (2g) fresh rosemary, 1/2 cup (60g) dried cranberries, 1/4 cup (30g) chopped pimientos, and 1/4 cup (30g) chopped green onions. Knead for 5-7 minutes until well incorporated.
  9. Place the dough in a lightly greased large bowl, turning to coat.
  10. Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
  11. Gently punch down the dough. Divide it in half.
  12. Cover and let rest for 10 minutes.
  13. Shape each half into a round loaf.
  14. Place the loaves on two greased baking sheets.
  15. Lightly sprinkle with cornmeal (optional).
  16. Cover loosely with a clean kitchen towel and let rise for another 45 minutes, or until doubled.
  17. Preheat oven to 375°F (190°C).
  18. Bake for 35-40 minutes, or until the loaves sound hollow when tapped on the bottom.
  19. Remove from baking sheets and cool completely on a wire rack before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

18g

Fat

9g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

European American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Sourdough Breads Fruit Yeast Berries 4 Hours Or Less