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Nutrition Facts
Serving Size 1 (34g) Recipe makes 24 servings The following items or measurements are not included below: sourdough starter
Calories 91
Calories from Fat 13		(14%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 194mg		8%
Potassium 45mg		1%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 1.6g	6%
	Sugars 0.1g
Protein 2.3g		4%
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Sourdough Rye Bread With Caraway

Recipe #370453 | 1¼ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Susiecat too
May 8, 2009

This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough rye bread. I hope I've done it justice. Start the day before you want the bread — the sour flavor develops best if allowed a slow rise in the refrigerator.

SERVES 24 , 2 loaves (change servings and units)

Ingredients

1 cup sourdough starter, proofed
1 cup warm water
1 1/2 cups rye flour
3 cups bread flour
2 teaspoons salt
2 tablespoons caraway seeds
2 tablespoons canola oil, for oiling the bowl

Directions

1
Mix sourdough starter with warm water with a whisk until thoroughly combined.
2
Add rye flour a little bit at a time, incorporating well before each addition.
3
Add bread flour in the same way, first in the mixing bowl and then turned out on to a floured surface while kneading, until you get a uniformly elastic ball of dough that is tacky but not sticky. This may take about 10 minutes.
4
Make a hole into the center of the dough and add the salt and caraway seed, and continue kneading another 5 minutes or so, until the seeds are dispersed throughout the bread dough.
5
Coat a bowl with a thin layer of canola oil, add the dough and roll the dough around until all sides are covered with oil. Cover well, and refrigerate for 24 hours.
6
Punch down dough, cut in half and form loaves.
7
Leave out on a warm counter, covered, to rise until doubled in size. The length of time will depend on the vigor of your starter, but this may take a few hours.
8
Preheat oven to 350°F.
9
Bake for 30 - 35 minutes, bread will appear lightly browned.
10
Cool on racks.
11
Freezes well.