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

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Craze E Sourdough Rye Bread

1 package (2 1/4 teaspoons) active dry yeast
3 cups (375g) rye flour
Dough Enhancer
1 cup (125g) active sourdough starter
2 tablespoons (25g) granulated sugar
1/4 cup (50g) unsalted butter
1 tablespoon (5g) caraway seeds
2 to 2 1/2 cups (approx. 250-315g) all-purpose flour
1 teaspoon (5g) baking soda
1 1/2 teaspoons (9g) salt
1/4 cup (30g) chopped pimientos
2 tablespoons (2g) fresh rosemary
1/2 cup (60g) dried cranberries
1/4 cup (30g) chopped green onions
1 1/2 cups (355ml) warm water
Lightly sprinkle with cornmeal (optional)

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How to Make Craze E Sourdough Rye Bread

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.
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.
Beat well with a wooden spoon or electric mixer until combined.
In a separate bowl, whisk together 1 cup (125g) all-purpose flour and 1 teaspoon (5g) baking soda.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Gradually add enough remaining all-purpose flour (approximately 1-1 1/2 cups) to form a moderately stiff dough.
Turn the dough out onto a lightly floured surface.
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.
Place the dough in a lightly greased large bowl, turning to coat.
Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
Gently punch down the dough. Divide it in half.
Cover and let rest for 10 minutes.
Shape each half into a round loaf.
Place the loaves on two greased baking sheets.
Lightly sprinkle with cornmeal (optional).
Cover loosely with a clean kitchen towel and let rise for another 45 minutes, or until doubled.
Preheat oven to 375°F (190°C).
Bake for 35-40 minutes, or until the loaves sound hollow when tapped on the bottom.
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

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

Frequently Asked Questions

How long does it take to make Craze E Sourdough Rye Bread?

Craze E Sourdough Rye Bread takes about 95 minutes from start to finish — roughly 30 minutes to prepare and 65 minutes to cook.

How many calories are in Craze E Sourdough Rye Bread?

Craze E Sourdough Rye Bread has approximately 251.2 calories per serving, with about 11 g protein, 16 g carbohydrates and 5 g fat.

What ingredients do I need for Craze E Sourdough Rye Bread?

The key ingredients for Craze E Sourdough Rye Bread are Active Dry Yeast, Rye Flour, Dough Enhancer, Sourdough Starter, Sugar, Butter. See the full list with measurements above.