Sourdough Deli Rye Recipe

Name: Sourdough Deli Rye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sponge; 75 g sourdough starter (rye based); 206 g rye flour (whole rye or white rye); 206 g water; Dough; 363 g water; 100 g whole wheat flour; 491 g bread flour; 15 g molasses (not blackstrap); 3 g instant yeast; 16 g salt; 12 g caraway seeds

Servings: persons

Sponge
75 g sourdough starter (rye based)
206 g rye flour (whole rye or white rye)
206 g water
Dough
363 g water
100 g whole wheat flour
491 g bread flour
15 g molasses (not blackstrap)
3 g instant yeast
16 g salt
12 g caraway seeds

1
Mix the sponge ingredients, cover and set at room temp until doubled in volume.
2
Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
3
Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
4
Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
5
Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
6
Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400u00b0F.
7
Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375u00b0F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.

716

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: Sponge, 75 g sourdough starter (rye based), 206 g rye flour (whole rye or white rye), 206 g water, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sourdough Deli Rye

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