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Artisan Sourdough Rye Bread

This document provides a recipe for artisan sourdough rye bread. It includes ingredients like rye flour, bread flour, water, sourdough starter or instant yeast, molasses, fennel seed, anise seed, caraway seed, salt and orange zest. The instructions describe mixing the wet and dry ingredients separately and then combining, letting the dough rest and rise over 12-14 hours. The dough is then shaped, allowed to rise further, and baked at 475 degrees F until the internal temperature reaches 200 degrees F. Notes provide tips for the long rising period. The recipe covers both sourdough and instant yeast versions of the bread.

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Rezi Malik
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167 views2 pages

Artisan Sourdough Rye Bread

This document provides a recipe for artisan sourdough rye bread. It includes ingredients like rye flour, bread flour, water, sourdough starter or instant yeast, molasses, fennel seed, anise seed, caraway seed, salt and orange zest. The instructions describe mixing the wet and dry ingredients separately and then combining, letting the dough rest and rise over 12-14 hours. The dough is then shaped, allowed to rise further, and baked at 475 degrees F until the internal temperature reaches 200 degrees F. Notes provide tips for the long rising period. The recipe covers both sourdough and instant yeast versions of the bread.

Uploaded by

Rezi Malik
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Artisan Sourdough Rye Bread

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish
Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another
level). Covers both sourdough and instant yeast versions.

Category: Recipes
Servings: 1 Loaf

Ingredients
● Water: 400 grams, 1 2/3 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, heaping 1 3/4 cups
● Bread Flour: 245 grams, heaping 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 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.
Both Versions​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.

Notes
On 12-14 hour proofing period:​ I typically prepare everything in the evening for baking the
next morning. You can also mix everything up in the morning and refrigerate until evening then
remove before bed to resume the proofing at room temperature. Alternatively, if you get started
with mixing everything up early enough in the morning, the bread can also be ready to bake in
the evening. This is a nice option when you want fresh bread ready to eat for breakfast.
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