Sourdough Starter And Sourdough Rye Bread Recipe

Craft a truly authentic, Eastern European sourdough rye bread! This recipe, adapted from classic home cooking, guides you through making a tangy sourdough starter and a deeply flavorful rye loaf. While it requires some advance planning for the starter, the process itself is surprisingly simple and rewarding. Get ready to enjoy two magnificent loaves of crusty, chewy perfection! Prep time excludes starter and sponge fermentation.

Prep Time 120 mins

Cook Time 200 mins

Calories 3517.3 kcal

Protein 201g

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Sourdough Starter And Sourdough Rye Bread

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The Forktionary Kitchen Team

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

Ingredients for Sourdough Starter And Sourdough Rye Bread

Unbleached White Flour
Fast Rising Active Dry Yeast
2 1/2 cups lukewarm water
2 cups rye flour
2 teaspoons caraway seeds
2 teaspoons salt
Sunflower Oil
Cornmeal

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How to Make Sourdough Starter And Sourdough Rye Bread

**Make the Starter (2 days before baking):**
In a large bowl, combine 1/2 cup all-purpose flour, 1/4 cup water, and 1/4 teaspoon active dry yeast.
Mix well, cover tightly, and let rise at room temperature for 2 days, or refrigerate for up to 1 week.
**Make the Sponge (8 hours before shaping):**
In a large bowl, combine 2 cups rye flour, 2 cups sourdough starter (from step 2), and 1 cup lukewarm water.
Stir until combined, cover tightly, and let rise at room temperature for 8 hours, or refrigerate for up to 2 days.
**Make the Bread:**
In a large bowl, combine 4 cups all-purpose flour, the sponge mixture (from step 4), 1 teaspoon active dry yeast, 1 1/2 cups lukewarm water, 2 teaspoons caraway seeds, and 2 teaspoons salt.
Mix to form a soft, slightly sticky dough.
Turn the dough out onto a lightly floured surface. Lightly grease a large bowl.
Place the dough in the bowl, turning to coat. Sprinkle the top with flour, cover loosely with oiled plastic wrap.
Let rise in a warm place for about 2 hours, or until doubled in size.
Gently turn the dough out onto a lightly floured surface and punch down.
Knead for 3-4 minutes until smooth and elastic.
Divide the dough in half and shape each half into a round loaf.
Score the tops of each loaf with a sharp knife.
Lightly sprinkle two baking sheets with cornmeal.
Place loaves on prepared baking sheets. Cover loosely with oiled plastic wrap and let rise for 45 minutes, or until doubled in size.
Preheat oven to 425°F (220°C).
Place a roasting pan filled with boiling water on the bottom rack of the oven.
Bake loaves for 30-35 minutes, until lightly browned and sound hollow when tapped on the bottom.
Remove from oven and let cool completely on a wire rack before slicing and enjoying!

Nutrition Information (Approximate per serving)

Sodium

146 g

Sugar

13g

Fat

Carbs

246g

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Starters Main Courses European Vegetarian Fall Recipes Baking

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Frequently Asked Questions

How long does it take to make Sourdough Starter And Sourdough Rye Bread?

Sourdough Starter And Sourdough Rye Bread takes about 320 minutes from start to finish — roughly 120 minutes to prepare and 200 minutes to cook.

How many calories are in Sourdough Starter And Sourdough Rye Bread?

Sourdough Starter And Sourdough Rye Bread has approximately 3517.3 calories per serving, with about 201 g protein, 246 g carbohydrates and 16 g fat.

What ingredients do I need for Sourdough Starter And Sourdough Rye Bread?

The key ingredients for Sourdough Starter And Sourdough Rye Bread are Unbleached White Flour, Fast Rising Active Dry Yeast, Water, Rye Flour, Caraway Seeds, Salt. See the full list with measurements above.