Seeded Sourdough Rye Bread Recipe | Hearty, Healthy, Beginner-Friendly
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- Опубліковано 23 бер 2023
- This 100% whole grain seeded sourdough rye bread is packed with the perfect amount of nuts and seeds. It's wholesome, hearty, and delicious. It's also very easy to make.
Get the printable, written recipe here:
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I always feed my starter with dark rye, regardless of the final dough - it keeps it really active regardless of having sat in the fridge for several weeks. I really like the flavour it brings to the dough as well. Definitely trying this recipe on my next bake!
Same for me- always feed my starter with at least 50% rye flour. Really makes a difference!
Thanks Grant. That’s exactly my method of baking 100% sourdough rye bread. One more thing i’ve learned for rye bread is that after baking the loaf completely, turn off the oven. Keep the loaf inside the oven with the door slightly open. This technique insure that the crumb is a 100% done and not gummy. It’s optional, but i really recommend it for all bread with 50% rye and more.
How long do you leave it in the oven?
@@DianaMoon11428 only 10 minutes. Sorry for missing this info.
Looks good 👍🏻
Hi! Can I mix the ingredients for this bread in the evening, using 50 grams of starter instead of 100 grams, and let it ferment on the counter overnight? Thanks 😊
Looks good. No caraway seeds?
Thanks Grant!! I will have to try this. I figure, eat half and freeze away the other half for another time. Thanks!!
Sounds like a good plan!
What’s the size of your bread pan? :)
Do you think it's possible to toss the dough in the fridge overnight after the second proof?
Yes, with a little modification I think. I would probably put it in the fridge in the middle of the second proof, before you start seeing cracks form on top. This particular bread is delicate and could risk over proofing if you’re not careful. But I think it can be done!
I do that all the time. It collaps a bit in the fridge, but it rises at bit when baking. You need to extend baking time a bit, check with thermometer. I prefer cold proofing with all type of breads, it has more moisture and flavour at the end, I think.
(or malted rye syrup)
Sounds even more fitting 👍🏻