Artisan Sourdough Rye Bread
I've always enjoyed a nice rye bread with caraway seeds so it was only natural for me to try and perfect a sourdough rye bread. I've been trying different things on and off over the years including using all rye flour one time. That was a dense loaf. In my travels around different sourdough websites I finally stumbled upon what was to become the recipe that just knocked my apron off at Breadtopia.com Right there on their home page was a link to a recipe for Artisan sourdough Rye bread I read through the recipe and it sure sounded tasty so I decided to give it a whirl. They also include a yeast variation but I went straight sourdough. The aroma of this bread rising is enough to make you drool.
|Mise en place|
|This is a high hydration dough and a shaggy mess to work with.|
|First proofing. The aroma of this dough is enough to make you drool.|
|In the basket for the final rise|
|I missed getting it into the cast iron dutch oven but it still turned out nice|
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 18 hours
Yield: 1 Loaf
- Water: 400 grams, 1 3/4 cups
- Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
- Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
- Rye Flour: 245 grams, 1 3/4 cups
- Bread Flour: 245 grams, 1 3/4 cups
- Molasses: 44 grams, 2 Tbs.
- Fennel Seed: 8 grams, 1 Tbs.
- Anise Seed: 2 grams, 1 tsp.
- Caraway Seed: 3 grams, 1 tsp.
- Salt: 12 grams, 1 3/4 tsp.
- Zest of 1 Orange
In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
In a separate bowl, combine the flours and salt.
Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
Instant Yeast Version
The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
Preheat your oven to 475 F a half hour before baking.
Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
Let cool completely before eating.