Sourdough Starter And Sourdough Rye Bread Recipe

Name: Sourdough Starter And Sourdough Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sourdough Starter; 2 cups unbleached white flour; 1 teaspoon fast-rising active dry yeast; 1 cup lukewarm water; Sponge; 1 3/4 cups rye flour; 1 cup lukewarm water; Bread; ½ cups unbleached white flour, plus extra for sprinkling (may replace 2-4 cups of the white flour with whole wheat); 1/4 ounce fast-rising active dry yeast; 1 cup lukewarm water; 3 tablespoons caraway seeds (optional); 1 tablespoon salt; sunflower oil, for greasing (or corn oil); cornmeal, for sprinkling

Servings: persons

Sourdough Starter
2 cups unbleached white flour
1 teaspoon fast-rising active dry yeast
1 cup lukewarm water
Sponge
1 3/4 cups rye flour
1 cup lukewarm water
Bread
½ cups unbleached white flour, plus extra for sprinkling (may replace 2-4 cups of the white flour with whole wheat)
1/4 ounce fast-rising active dry yeast
1 cup lukewarm water
3 tablespoons caraway seeds (optional)
1 tablespoon salt
sunflower oil, for greasing (or corn oil)
cornmeal, for sprinkling

1
Make the starter:
2
Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
3
Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
4
Make the sponge:
5
Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
6
Make the bread:
7
Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
8
Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
9
Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
10
Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
11
Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!

464

kcal

Calories

Fat

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

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: Sourdough Starter, 2 cups unbleached white flour, 1 teaspoon fast-rising active dry yeast, 1 cup lukewarm water, and more.

Yes, Sourdough Starter And Sourdough Rye Bread falls under the Baking & Desserts 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!

Sourdough Starter And Sourdough Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions