Artisan Sourdough Rye Bread Recipes


Artisan Sourdough Rye Bread Recipes

Servings : 1 Loaf
Ingredients : 
- 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


Instructions :
Sourdough Version :
In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds & orange zest.
In a separate bowl, combine the flours & salt.
Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover w/ plastic & let rest for 15 minutes. After about 15 minutes, mix again for a minute or 2. Again let rest for 15 minutes & mix one more time as before. Now cover the bowl w/plastic & let sit at room temperature for roughly 12-14 hours.
Instant Yeast Version :
The only difference is don’t use sourdough starter & instead mix the instant yeast into the dry ingredients before combining w/ the wet ingredients.
Both Versions :
After the long 12-14 hour proof, stretch & fold the dough & shape into boule or batard (round or oblong) shape for baking. Cover again with plastic & 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 & 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 w/ plastic to prevent it from drying out.
Preheat your oven to 475 F a half hour before baking.
Score the dough w/ a razor or sharp serrated knife & bake until the internal temp is about 200 F.
Let cool completely before eating.

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