James Beards Sourdough Rye Bread Recipe

Name: James Beards Sourdough Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package active dry yeast; 2 cups lukewarm water; 2 cups all-purpose flour; 2 cups rye flour; 1 cup lukewarm water; 1 package active dry yeast; 2 1/4 cups lukewarm water; 2 teaspoons salt; 1 tablespoon caraway seeds; 1 1/2 teaspoon poppy seeds; 2 tablespoons melted butter; 3 tablespoons granulated sugar; 6 cups all-purpose flour; Butter and cornmeal, for the baking sheets; 1 egg lightly beaten with 1 tablespoon water, for egg wash

Servings: persons

1 package active dry yeast
2 cups lukewarm water
2 cups all-purpose flour
2 cups rye flour
1 cup lukewarm water
1 package active dry yeast
2 1/4 cups lukewarm water
2 teaspoons salt
1 tablespoon caraway seeds
1 1/2 teaspoon poppy seeds
2 tablespoons melted butter
3 tablespoons granulated sugar
6 cups all-purpose flour
Butter and cornmeal, for the baking sheets
1 egg lightly beaten with 1 tablespoon water, for egg wash

1
Three days in advance: In a bowl, combine the yeast with the lukewarm water.
2
Add the 2 cups flour and blend.
3
Pour the starter into a container and seal tightly.
4
Allow starter to sit at room temperature for 2 days.
5
Then place in the refrigerator for 1 day.
6
One day in advance: Place 1 cup of the starter in a bowl.
7
Measure in the rye flour and lukewarm water.
8
Mix together and cover with plastic wrap.
9
Let stand overnight at room temperature.
10
The bread: Dissolve the yeast with 1/4 cup of the lukewarm water.
11
Stir down the dough that has been standing overnight.
12
Add the dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar.
13
One cup at a time, add 4 cups of the flour, stirring to make a stiff dough.
14
Turn the dough out onto a clean surface and knead for 10 to 12 minutes.
15
Shape the dough into a ball and place in a buttered bowl.
16
Turn the dough over to coat it with butter.
17
Cover and place in a warm draft-free place to rise until doubled in bulk, about 2 hours.
18
Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
19
Punch down the dough and divide it in half.
20
Shape each piece of dough into a free-form loaf and place it on the prepared baking sheets.
21
Cover and let it rise for 1 hour.
22
Preheat the oven to 375.
23
Brush the loaves with the egg wash and bake for 30 minutes, or until the bread is golden and sounds hollow when the bottom is tapped.

1221

kcal

Calories

Fat

240

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 15 ingredients. The key ingredients include: 1 package active dry yeast, 2 cups lukewarm water, 2 cups all-purpose flour, 2 cups rye flour, and more.

Yes, James Beards 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!

James Beards Sourdough Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions