The night before baking, begin with any starter and expand its volume and flavor with rye and bread flours. On baking day, you will have two sourdough rye loaves.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
81 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
Step 3
The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
Step 4
Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well-oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.
Step 5
Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.
Step 6
Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom, about 40 minutes.
Step 7
Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10-minute intervals.
