Sourdough Rye Bread Recipe

Sourdough Rye Bread recipe makes a light rye bread with a  soft and tender crumb and chewy crust. The soft flavor of rye is  enhanced by a dash of honey making it perfect for sandwiches or toast.

INGREDIENTS

– bread flour – rye flour – active starter (leaven) – water – salt – fine sea salt – honey

STEP 1

The night before mixing the dough feed  your starter by combining 1 tablespoon of starter with 100 gr of  filtered water, 50 grams of all-purpose flour, and 50 grams of whole  wheat flour.

Stir to combine and let it sit in a warm spot. Using a large mixing bowl, blend the bread flour and the rye flour together.

STEP 2

Add 260 grams of 80 °F water, the honey, and the active leaven to the flour. Cover the bowl and let the mixture rest for 30 minutes.

STEP 3

After 30 minutes, sprinkle the salt over  the dough and add the remaining 28 grams of water. Using a pinching  motion, combine the water and salt into the dough.

STEP 4

It may come apart at first but will come together. Pour the mixture into the proofing container. For the first 2 hours, I set a timer for 30 minutes.

STEP 5

After each 30 minute increment, I stretch  the dough while turning the container about 6 to 8 times by pulling the  outside of the dough up and then pushing it down into the center.

STEP 6

Swipe up for the full recipe!

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