14 Reviews of Crusty Sourdough Rye Bread

From: blgpts

On Mar 12, 2007

I have made this several times with my 36 year old starter. We love it. I sprinkle a little minced onion in the dough, and also on top both.I also sprinkle a little caraway seed on top, along with the onion.

From: PaulaG

On Jun 7, 2006

I fed the starter the night before. In the morning, I mixed the rye flour and starter together allowing it to sit for approximately 4 hours before adding the remaining ingredients. This makes a rustic sourdough rye bread that has a wonderful sour flavor.

From: kzbhansen

On Jun 4, 2006

This was very very good bread!!! I let my starter sit out for 6 hours to make it more sour and it worked like a charm. I did not have caraway seed so I omitted them. I had to step away for about an hour during the final rising and the loag was enormous. It cooked in about 20 and we served it right out of the oven to go with Tbone steaks and braised green beans. Thanks for posting!!!!!!

From: Gatorbek

On Mar 5, 2008

This was amazing! I chose to make it in a loaf pan so that I could more easily make sandwiches with it. My kids were eating it warm with just butter for their afternoon snack! This had a very good rye flavor, but combined with the sourdough, this will probably be gone tomorrow! I had proofed my starter the night before, so I didn't add the extra yeast and it turned out just fine. Thanks!

From: evelyn/athens

On Jun 7, 2006

Excellent rye bread. Nice, dense texture, good crumb, pleasant, slightly sour flavour - loved the addition of the caraway!

From: NVirginian

On Jan 2, 2007

I really liked this recipe. I used my own starter and adjusted the water accordingly. I made this loaf in a Pyrex loaf pan because we wanted bread for sandwiches and toast.I made it with caraway seeds and molasses and it is wonderful. I had to stop part of the way through the first rising because of an emergency and I put it in the fridge where it sat for nearly 6 hours. This caused a nice slow rise and from there I shaped it and let it rise a little more in the pan before placing in the oven. I will be making this more often and will probably double it the next time

From: AKillian24

On Feb 13, 2008

Wonderful, just wonderful! I left my base starter out overnight and then added the rye and let it sit for about 5 hours. This is a perfect bread to make classic NY style reuben sandwiches with!

From: CJJohnson

On Aug 19, 2006

Worth the effort. First my starter is whole wheat (longer rise times) so I set out the sponge for 24 hours. I used a ton more flour than this recipe called at least 2 more cups. (I tried to keep the ratio going with rye/wheat/white) I wanted a darker looking loaf so I subbed black strap molassas for the sugar, and added some unsweetened cocoa powder. I also omitted the caraway as I am not a fan. This made a wonderful loaf...hearty yet well rising and airy. My hubby liked it so much he requested another.... but he wants the d@mned seeds...lol. I guess I will have to make 2 more one with and one without.

From: Galley Wench

On Jul 18, 2006

Very Good! As suggested I let my starter sit for additional 6 hours and the flavor was wonderful! Love the crust too! Thanks for sharing!

From: luvcook'n

On Dec 13, 2006

I love rustic breads, and this fits the bill! Wonderful flavour and I too used molasses and cocoa and nixed the caraway. I made it all by hand as I don't have a KitchenAid. Thank you for sharing this great bread!