I made sourdough rye bread yesterday. It turned out pretty good. I would do a few things different next time. I shaped it into a round circle and it spread out pretty large as it rose. Next time I will put it in a round cake pan so it will rise up, not out. I also found the dough to be sticky. Stickier than wheat, which is what I’m use to working with. I think a certain amount of stickiness is normal with rye. I ended up adding about half rye flour and half white flour. I was hoping for less white and more rye… next time I will see if I can add more rye and less white and accept the fact that sticky is normal. In any case, it tasted very good! It had a nice sour/rye flavor to it. I do want to make it again.
Here was my process..
The night before I took my jar of starter out of the fridge and I poured all of it into a glass bowl. I added ½ cup whole wheat flour, ½ cup white flour and 1 cup of warm water (this is called “proofing” the starter). I let this sit out all night. The longer it sits the more sour the taste of the bread.
The next morning I made the bread..
I put 1 cup of my proofed starter into my bosch. I added 1 ¼ cups warm water, 3 cups of rye flour, 1 teaspoon salt and 1 T sugar. I mixed this up and added white flour until I had a dough of good consistency…
But as I mentioned above it was still a little sticky and I had dough on the side of the bowl. In the end I added about 3 cups white flour.
I let this rise until double in size, which took about 6 hours…
Then I turned the mixer on to mix it up and get rid of air bubbles. I then took the dough out and shaped it into a circle..
I let this rise until about double in size. This took about 3 hours…
Then it was time to bake the bread. I wanted my bread to be crusty on the outside. I preheated my oven to 425. When the oven was ready to go I took a spray bottle filled with water and sprayed the top of the dough. I put it in the oven. I sprayed again after 3 minutes, 6 minutes and 9 minutes. Then I reduced the temp to 400 degrees and let it bake another 25 minutes.
The bread did have a nice crusty outside and soft and chewy inside.. and a great taste! I will make this bread again and make the changes I mentioned above..
For dinner tonight I decided to make a pot of soup and have toasted, buttered sourdough rye to go with it. I also think this bread would make delicious sandwiches so that will be on the lunch menu this week.
After the bread dough was made I then fed my starter 1/4 cup white flour, 1/4 cup wheat flour and 1/2 cup warm water and poured into a clean 2qt canning jar and put it back in the fridge where it will sit and wait for my next sourdough bread baking adventure! :)
If you are interested in making a sourdough starter and doing a little sourdough baking you can find my instructions for making the starter and recipes here: http://www.thefamilyhomestead.com/sourdoughstarter.htm