Craze-E Sourdough Rye Bread Recipe

Name: Craze-E Sourdough Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) package active dry yeast; 3 cups rye flour; ½ teaspoon dough enhancer; 1 cup sourdough starter; ¼ cup sugar; 3 tablespoons butter; 2 teaspoons caraway seeds; 3 cups unbleached flour; ½ teaspoon baking soda; 2 teaspoons salt; 1 tablespoon pimiento, patted dry and finely chopped; 3 tablespoons fresh rosemary, finely chopped; ½ cup dried cranberries; 14 green onion, chopped

Servings: persons

1 (1/4 ounce) package active dry yeast
3 cups rye flour
½ teaspoon dough enhancer
1 cup sourdough starter
¼ cup sugar
3 tablespoons butter
2 teaspoons caraway seeds
3 cups unbleached flour
½ teaspoon baking soda
2 teaspoons salt
1 tablespoon pimiento, patted dry and finely chopped
3 tablespoons fresh rosemary, finely chopped
½ cup dried cranberries
14 green onion, chopped

1
In a large bowl, put 1 1/2 cups warm water (105*-110*).
2
Sprinkle yeast over water and stir until dissolved.
3
Add rye flour, sourdough starter, sugar, butter, caraway seeds, and salt.
4
Beat well.
5
Combine 1 cup white flour and soda; stir into rye flour and yeast mixture.
6
Add enough remaining flour to make a moderately stiff dough.
7
Turn out onto lightly floured board.
8
Add rosemary, dried cranberries,pimientoes, and green onions to dough and knead for 5 minutes.
9
Place in greased bowl, turning once.
10
Cover; let rise 1 1/2 hours or until doubled in bulk.
11
Punch down, divide in half.
12
Cover and let rise 10 minutes.
13
Shape into two rounds.
14
Place rounds on two greased baking sheets.
15
If desired, lightly sprinkle with cornmeal.
16
Cover with dry towel and let rise 45 minutes or until doubled in bulk.
17
Bake in a preheated oven set at 375* for 35-40 minutes or until bread sounds hollow when tapped on bottom.
18
Remove from baking sheets and cool on a rack.

934

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1/4 ounce) package active dry yeast, 3 cups rye flour, ½ teaspoon dough enhancer, 1 cup sourdough starter, and more.

Yes, Craze-E Sourdough Rye Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Craze-E Sourdough Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions