Rustic Sourdough Rye Bread
Embrace the rich, hearty flavors of our Rustic Sourdough Rye Bread, a delightful twist on traditional sourdough. This recipe combines the unique, nutty taste of rye flour with the depth of a tangy sourdough starter, delivering a loaf that's not only deliciously complex but also versatile. This bread is perfect for sandwiches, toast, or simply paired with a chunk of your favorite cheese. By preparing the dough in a bread machine but shaping and baking it in the oven, you can achieve a beautifully crusty exterior and a tender, chewy crumb. Treat yourself and your loved ones to a homemade loaf that speaks of old-world craftsmanship with every delicious bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Oil
2 tablespoons (none)
Molasses
1 1/2 teaspoons (none)
Honey
1 1/2 tablespoons (none)
Egg
1 large (beaten)
Water
1/3 cup (room temperature)
Sourdough Starter
1 cup (active and bubbly)
All-Purpose Flour, Unbleached
2 1/4 cups (none)
Rye Flour
3/4 cup (none)
Salt
1 1/2 teaspoons (or 2 teaspoons kosher salt)
Caraway Seeds
2 tablespoons (none)
Instant Yeast
1 1/2 teaspoons (none)
Vital Wheat Gluten
4 teaspoons (none)
Instructions
1
In your bread machine, add the ingredients in the order specified by your machine's manufacturer. Start with the wet ingredients: oil, molasses, honey, egg, and water, followed by the sourdough starter.
2
Next, add the all-purpose flour, rye flour, salt (or kosher salt), caraway seeds, instant yeast, and vital wheat gluten. Ensure all ingredients are well-distributed.
3
Select the 'dough' setting on your bread machine and start the cycle. Check the dough after about 10 minutes; it should be smooth and slightly tacky. If it is too dry, add water a tablespoon at a time; if too wet, add flour gradually.
4
Once the dough cycle is complete, remove the dough from the bread machine and place it on a lightly floured surface. Shape it into your desired form (round or oval is traditional).
5
Place the shaped dough onto a parchment-lined baking sheet. Cover it with a kitchen towel and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
6
Preheat your oven to 350°F (175°C). Once the dough has risen, gently slash the top with a sharp knife to allow for expansion during baking.
7
Bake in the preheated oven for 15 minutes. After that, turn the loaf around for even browning and bake for another 15 minutes, or until the internal temperature reaches 195-200°F (90-93°C).
8
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your homemade Rustic Sourdough Rye Bread!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Sourdough Rye Bread?
It is a hearty loaf that combines the nutty taste of rye flour with tangy sourdough starter, flavored with caraway seeds and sweetened with honey and molasses.
How is the dough for this rye bread prepared?
The dough is prepared using the 'dough' setting of a bread machine to handle the mixing and initial rising.
In what order should ingredients be added to the bread machine?
Add wet ingredients first (oil, molasses, honey, egg, water, and sourdough starter), followed by the dry ingredients (flours, salt, caraway seeds, yeast, and vital wheat gluten).
How much sourdough starter is required for this recipe?
The recipe calls for 1 cup of active and bubbly sourdough starter.
What should the sourdough starter's condition be before use?
The sourdough starter should be active and bubbly for the best results.
What types of flour are used in this rustic bread?
This recipe uses 2 1/4 cups of unbleached all-purpose flour and 3/4 cup of rye flour.
How do I check if the dough consistency is correct in the bread machine?
Check the dough after about 10 minutes of mixing; it should be smooth and slightly tacky to the touch.
What should I do if the dough is too dry during the mixing cycle?
If the dough is too dry, add water one tablespoon at a time until it reaches the correct consistency.
What should I do if the dough is too wet during the mixing cycle?
If the dough is too wet, gradually add more flour until it is smooth and slightly tacky.
Do I bake the bread in the bread machine?
No, the dough is removed from the machine after the dough cycle, shaped by hand, and baked in a conventional oven.
What shape should the loaf be?
The dough can be shaped into a traditional round or oval form on a parchment-lined baking sheet.
How long does the shaped dough need to rise before baking?
The dough should rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Why do I need to slash the top of the dough before baking?
Slashing the top with a sharp knife allows the dough to expand evenly during the baking process.
How long does the bread need to bake in the oven?
The bread is baked for a total of approximately 30 minutes, turning it halfway through for even browning.
What is the target internal temperature for a finished loaf?
The internal temperature of the bread should reach between 195 and 200 degrees Fahrenheit (90-93 degrees Celsius).
How should the bread be cooled after baking?
Remove the bread from the oven and let it cool completely on a wire rack before you begin slicing.
Can I use kosher salt in this recipe?
Yes, you can use 1 1/2 teaspoons of regular salt or 2 teaspoons of kosher salt.
What is the purpose of vital wheat gluten in this bread?
Vital wheat gluten helps provide structure and a better rise, which is especially helpful when using heavier flours like rye.
Does this recipe include caraway seeds?
Yes, the recipe uses 2 tablespoons of caraway seeds for a traditional rye flavor.
What role do molasses and honey play in the recipe?
They provide a hint of sweetness and contribute to the deep, rich color and flavor profile of the rustic loaf.
Is yeast used in addition to the sourdough starter?
Yes, the recipe calls for 1 1/2 teaspoons of instant yeast to ensure a consistent rise.
How many ingredients are in this recipe?
There are 12 ingredients including the flours, liquids, leavening agents, and seasonings.
What temperature should the water be?
The water should be at room temperature when added to the bread machine.
How should the egg be prepared before adding it to the mix?
One large egg should be beaten before being added to the wet ingredients.
What are the characteristics of the bread's crust and crumb?
The bread features a beautifully crusty exterior with a tender and chewy crumb.
What are some recommended ways to serve this bread?
It is perfect for sandwiches, toast, or served alongside a piece of your favorite cheese.
What tags are associated with this recipe?
Tags include sourdough, rye bread, homemade bread, artisan, baking, bread machine, comfort food, and rustic.
Is this a traditional sourdough-only recipe?
While it uses a sourdough starter, it also includes instant yeast to assist the dough's rise in the bread machine.
Why turn the loaf halfway through the oven baking time?
Turning the loaf after 15 minutes ensures that the bread browns evenly on all sides.