Sourdough Rye Bread that's easy and delicious
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- Опубліковано 7 жов 2024
- The tastes of sourdough and rye flour combine to make the best rye bread I've had in a very long time. This is a two day recipe, but the steps are simple to master, and the results outstanding. If you want to branch out from a standard sourdough loaf into a bread that will receive rave comments, this may well be the one to try. The complete recipe is on the website, www.sourdoughsimpleton.com.
The Sourdough Simpleton is designed for the newcomer to the world of Sourdough baking. I am a novice, myself, and am writing this from a perspective that I found hard to find as I navigated the straits of sourdough, encountering terms and techniques along the way that defied a simple explanation. The videos on UA-cam are supported by a website, www.sourdoughsimpleton.com and a Facebook Group, bit.ly/FBSourd.... Please subscribe to this channel, and follow as new items are added.
Really enjoyed this video. It straightened out a thing or two for me when it comes to sourdough.
Glad you enjoyed it and that it helped. That is my ultimate goal with this series.
I made this bread today. Yesterday on the last rise it was very sticky but I was able to work with it by putting flour down and working it with my bench scraper. I was worried I ruined the dough somehow since it was so sticky. Well, this bread turned out absolutely delicious. A nice crust. Not to hard just perfect. The crumb was tender and tasted wonderful. This was the best rye bread recipe I ever made. I am new to this as I haven't made homemade bread since the 70's. I've gone through 4-5 rye bread recipes over the last couple of weeks. I have labeled this "Marks sourdough rye- this is the only one to use" on my computer! Thank you so much Mark for such a delicious recipe and for explaining every step to make it so easy to follow. I am so happy that I have the perfect sourdough rye bread thanks to you!
Thanks so much for your comments. Of course, I agree that the bread is great, and I hope others try it as well. Please do subscribe to this channel if you've not already, and watch for future postings.
Whoa , this bread brought my taste buds back to when I lived in CT. There was a bakery called Brooklyn Baking Co. They made the most amazing rye and pumpernickel breads, 4 lb or 1 1/2 lb . Thanks for bringing that taste and memory back.
Peace and Love
Raymond
Thanks for the great comments. Hope you have subscribed to the channel, and enjoy the postings. Now I have to put this bread back on the schedule to make again after Pesach! Can't wait.
🙌🏻 From New England and a trip to see daughter in NJ is never complete without a stop at the Brooklyn Baking Co. The very best in doughnuts too! 😋
Thanks for making this video. I refresh myself each time I make Rye Sourdough bread by watching. GREAT!
Glad you enjoy this bread. It has gotten many good reviews, and I'm happy to help folks with the recipe.
I am new to Sourdough. I appreciate your video on making a basic tye loaf. I am a retiree living in a very rural area about 100 miles from New Orleans, USA.
Steve
@Steve , take your time, I have gotten very nice comments about this bread. Please do subscribe to this channel if you've not already, and watch for more videos in the futuree.
Made this amazing rye a few days ago and it was gone the next day and I’m making it again! Very good recipe!
Yup, gone the next day. It seems to be a common problem! Thanks for your feedback, and glad you enjoyed the bread!
I made this bread today and it turned out fabulous !
Thanks, have received good reviews on this bread. Please do check out the other videos, subscribe to this channel if you've not, and visit on sourdoughsimpleton.com and bit.ly/FBSourdough
My first try at a loaf of sourdough rye bread and it turned out great. Thanks for your detailed instructions. Your recipe is a keeper.
You are so welcome! Glad it worked well for you.
I have made this bread three times, and it's so good; the only rye recipe I need. The single loaf is perfect for sandwiches, and everyone comments on the taste and texture of the loaf.
A keeper for sure...and the instructions are so step by step that if followed all will end well.
Happy to hear that, Rosemary. I've got a few recipes that I have been playing with, so watch for new posts in the not too distant future. And enjoy the rye bread! Please do subscribe to this channel if you've not already. Thanks.
I am looking forward to trying your recipe this weekend, but with caraway seeds.
Nice video.
Thanks. Add the seeds at the end as I detail in the video. Please let me know how it comes out. You can leave a comment here or on the Facebook page bit.ly/FBSourdough - please do subscribe to this channel if you've not already, and check out the other videos.
Made my first sourdough rye following your video. I added a few seeds according to your instructions and everything turned out amazing. Wish I could post a picture I'm so pleased with the results. Will definitely do again....and again. Thank you : )
Glad to hear it. There have been many great responses for this bread, and I am happy that you had success. On the flip side, check the latest video I posted for a very, and I do mean very, simple recipe for crackers.
I'm looking for an easy to follow rye bread recipe, and your video was great, my sourdough starter is now 2 weeks old, and I think she's about ready to use in this recipe! Yes a lot of steps but not something I can't handle. Thank you!
If the starter is active, go to it. I have had many favorable comments about this bread, and I hope you enjoy it as well. The corned beef shown in the video, though, is another story!
My husband and I have watched many recipe tutorials on Sourdough and your channel is one of the most detailed. Your recipes do not disappoint and your waffle recipe is our absolute favourite. Thank you very much for taking the time to share the recipes.
Wow, thank you! I really enjoy making these videos, and am always on the lookout to hear what folks would like me to do. Let me hear from you!
Thank you! I will try to make a bread woth your instruction today!
Looking forward to hearing about your results!
I want to try this tomorrow since it's supposed to rain all day. I have a 100% stone ground rye starter that's ready to go and in the fridge just waiting for something to make! I'm going to feed it tonight instead of waiting till my weekly Sunday. I'll do my best to get to making it and will certainly let you know how it went. Thank you for the recipe and the inspiration, it looked phenomenal!
Hope the bread came out well, please do let us know.
I love the way you teach!
Thanks, I try to keep it simple and straightforward, answering those questions that I would ask if I was watching. Please do enjoy the series, subscribe to the UA-cam channel, and check out the website and Facebook page as well.
Hello Dr. Leavey! Thank you for the wonderful recipe and tutorial!
My pleasure!
Great recipe -- even better narration with visual -- helped ensure mine was on track !! Yes, it took time but worth every bit of it. Delicious. Thank you. I look forward to productions :).
Glad you enjoyed it. I agree, a very good bread for delly sandwiches! Please do subscribe to this channel if you've not already, and check out the other videos I have posted. And visit the Facebook page at bit.ly/FBSourdough or website as well!
Thank you!
You are quite welcome. Good luck with the bake!
Thank you - a lovely recipe.
Thanks - many agree with you. Please do subscribe to this channel if you've not already, and watch for more that I have been experimenting with in the future.
The outside looked wonderful. I wish you had also shown the inside crumb. It looked very easy to make. Thank You for a very easy-to-understand video.
At eight seconds into the video you can see the bread sliced with the crumb quite visible.
@@SourdoughSimpleton Thank you so much.
Great bread recipe thanks for sharing it. Frankly, I saw the crumb in the opening of the video and don’t need to see you actually cut into it. I would be very surprised if someone came into our bakery and asked to see the inside of a loaf. Awesome job!
Thanks for the comments. And for the crumb comment, especially!
Nice recipe Doc. This is one I am going to try. Thanks
Let us know how you did. This is one of the most popular recipes on the channel.
will do :) @@SourdoughSimpleton
Nice bread. I grind my own riceflour. I have a good coffeegrinder. I use the finest setting and grind some dl basmatirice or other rice, and use that in my banneton. Works great
That would work, but my coffee grinder is dedicated to coffee, daily, and would hate to have coffee flavored rice! Still, a little blade grinder might be just the trick. Will try that out. Thanks for the comment, hope you have subscribed to this channel and visit us on Facebook at bit.ly/FBSourdough
@@SourdoughSimpleton The rice cleans the burrs from stale coffeeoils, so actually, its a good thing to run rice through the grinder once in a while. It will not taste rice in the coffee, i promise
@@klaskristian1 Gotta try it!
@@SourdoughSimpleton Yes, the diffrence will be day and night if you normally dont clean your burrs. I know there are grindcleaners called Grindz, tgey are small pills you run through the burrs, but they cost money. Rice works quite aswell. And you get "riceflour" for your bread at the same time. Clearly a win win situation
I am in the processing of making this rye bread recipe as we speak. Will be able to bake tomorrow. I’ve tried some others without having the flavor I wanted and the bread was too dense. This looks perfect! Thank you for sharing. Hoping you have a recipe for your corned beef as well. Just subscribed. 😊
Looking forward to hearing about your bread. The corned beef starts with going to the butcher and getting the meat, and that, alone, is a process!
Great recipe !! ❤
Thank you 😋 This rye bread really hit the spot for me. Please subscribe to this channel if you've not already done so, and watch for more!
Next time add a source of steam during the first 20 minutes of your bake you will get even more oven spring. It would have been nice to see a crumb shot at the end. I use 20% rye in all of my sourdough loaves. I love the taste of rye. Thanks!
That would also likely help the crust. Good idea and may add it next bake. Thanks, and do check the other videos in the series.
Very nice recipe! I love the scalpel, too. 🙂I like the fact that you are using a blend of flours, because the 100% rye recipe videos that I have watched look so heavy.
Thanks so much! 😊
This recipe is awesome made it immediately
I’ve eaten corned beef my whole life and I been learning to cook I found you can sear the corned beef right out of the package
then Make your brine with pickling spices and mustard seed then you can steam it on a rolling boil It’ll be ready in 90 minutes when it hits 200 degrees F and you can sear it again I think it’s just slightly better But the classic corned is always devourable
Glad you enjoyed the bread. There are many ways to make corned beef, indeed. The best one is the one that you enjoy the most!
I am also in the process of making this bread. I plan on a few changes as I've been baking sourdough bread for about 2 years now. First thing is during the book folds, I added caraway seeds. What's rye bread without seeds? I also added Malt Barley syrup instead of the honey. This is traditionally used in rye bread as well as bagels. Anyway, I am about to let the dough rest for a hour, then I will add it to my banneton, and finish with refrigerator fermentation. Not chilling the dough before. Plus, I'm baking it in a cloche, not a pizza stone or steel. I find I get amazing rise and the bread retains it's shape better. I'll let you know tomorrow when I bake the bread if my experiment was successful.
I am interested to see how the bread came out. I quite understand about the seeds, I just don't like them, as I said in the video. You could add them during the book folding, or later, as I indicate in the video. Malt Barley Syrup is great, I just did not have any. It is a sugar, and helps browning, so other sugars can do that as well, which is why I used honey. And I don't have a cloche, thus the stone to encourage oven spring. I think your bread will be great, and only sorry I can't taste it!
@@SourdoughSimpleton I made the bread, it looks fantastic. I have cut it in half but not had a chance to taste it yet. If I could figure out how to send you a picture I would. It's stunning, and will become my favorite rye from now on. Thank you so much for posting the video I'd been searching for a rye like this for 2 years.
@@kiawahbarb8 I so glad, and agree that this is a very good recipe. Spread the word! Thanks so much.
Could this be made/baked in a loaf pan? Thank you for this recipe.
I don't see why not. You may need to adjust the baking time, though. Remember, bread should be baked until the internal temperature is about 195° F ± 5°
Glorious bread!
Hi, Marc! Looks like a nice dough from the beginning, any reason why you're kneading it instead of doing stretch and folds from the beginning, that would avoid having to add any more flour at the beginning, I think . Just my observation, got to try this recipe! Another thing I saw another Baker do a few days ago which I think I might try to is scalding the Rye flour by adding most of the water the day before to the Rye flour the boiling it first to gelatinize the gluten supposedly gives it a little better structure. Lol, I'm like you I'll try anything for a good loaf of bread! I like experimenting.
I am used to kneading, and it seemed to work well with this bread. Not sure that stretching and folding would not work, but I kneaded. Not heard of scalding the flour, and I tend to think that may just be one baker's preference. Good luck with the bread, and thanks for the comments.
Made this last night. Came out GREAT, but damn that dough was sticky. I don't have a mixer, so i slap/folded it on the counter for around 10 minutes prior to the bulk ferment. Thanks for making the video!
Thanks for your comments. This bread has been very well received, both in my home and on the web. Please do subscribe to this channel if you've not already, and visit the Facebook page at bit.ly/FBSourdough and website at sourdoughsimpleton.com for more of my musings.
Thanks so much Mark. I will be trying this recipe next weekend. Can you please make corn beef video?
Ha! I'd love to, but it's my wife who makes the corned beef, and she is very camera shy. Only does it every few months, as one brisket yields more than a dozen sandwiches. Freeze the meat and ration it out over time. Hope you do well with the bread, post on the Facebook page with your results. Please subscribe to the channel if you've not, and keep baking! Thanks for the comment.
@@SourdoughSimpleton Thank you for your response. I hope one of these days she will feature on your channel :) suscribed already. Love your contents. Keep up the great work!
Have my first starter just about ready to go. Excited to try this recipe! Curious to using the rye flour as opposed to using the bread flour when you have to add the tablespoon or so of extra flour in the mixer?
Really it's either way. That little additional flour won't change the final product that much. I usually use rye only in the initial stage of the process.
I've just made this bread and it's great, thank you for sharing! Could you please advise me if baking time should be the same when making 150% of the portion? I want to make this for my family so I need a little bigger one but I don't want to fail 😊
Thanks for the comments, and glad that you enjoy the bread. In general, I have found that you do need a bit more time on larger loaves to cook the center completely. The inside temperature of bread should be in the 190°F-200°F (88°C-93°C) range. A rapid read thermometer can give that information quickly with a tiny hole that no one will notice!
@@SourdoughSimpleton Thank you for the quick response! ☺️
No doubt this channel is no longer active but just in case, in the form of a suggestion, I would like to learn how to make chopped liver. A local deli-style restaurant used to serve it but no longer does but I miss it. Hopefully you have a good recipe.
Well, this channel remains quite active, though I've not posted in a while for a variety of reasons. Having said that, the closest recipe that I have found to what my grandmother made is at toriavey.com/toris-kitchen/recipes/chopped-liver/ It's far from a healthy food item, but, properly made, it's delicious. Try it with some challah, you can use the Sourdough Challah I show at ua-cam.com/video/8eEHkwAe27o/v-deo.html I hope you enjoy it, and please do subscribe to this channel if you've not already, I have a few projects in progress, and will post when I think they are ready for prime time!
I second Tori Avery's Chopped liver recipe. After working in A Jewish Deli in the late 80s, I couldn't find a great chopped liver recipe that compared to Katz's Deli. Then I came across her Chopped liver recipe whole learning to make her PERFECT Challah bread recipe. Shmaltz is a MUST, As are Gribenes. I render my own chicken fat at home as well as make gribenes now just for chopped liver. Try it, I guarantee it's the BEST around!!
Oy, veyz mir, two days to make it it's easy? Thank you Mr. Levi
It's easy, it takes time, but it's easy.
Can you fudge on the time at all. Say, could I leave the dough in the refrigerator longer than over night?
Thanks for this video. Very clear
The overnight stay in the fridge is a cold proof, which enhances the taste and texture of the bread. I say "overnight," but you could go 18 or 20 hours. Much longer than that does not improve anything, and the bread could pick up odors from the other contents of the refrigerator. Having said that, if you, say, forgot about it for a day, would still proceed, and it likely would be fine. Interested in hearing your results, and thanks for the interest and question.
I've made this twice now. I LOVE this flavor. However, I am still getting centers that are too gummy. What is the time you cold proof in the refrigerator? I'm wondering if I am over proofing this dough. Thank you! (PS: I have to get this right before the holidays, the Grands just LOVE the flavor. I make it into a bread bowl for spinach dip)
Thanks for the question. I proof overnight, at least 10 hours in the fridge. It is possible you are not baking it long enough. Use an instant read thermometer to check the internal temperature of the bread. You want it to be about 200°F (93°C) ± 5°
@@SourdoughSimpleton Thank you very much. I do have a thermometer so I will do this.
Can this loaf be baked in a Dutch Oven or stoneware loaf pan?
I don't see why not. Likely would help the crust even more. Let us know how it comes out, post on the Facebook page at bit.ly/FBSourdough, and please do subscribe to this channel if you've not already! Thanks for the comment.
Drool!
Holy moly, that is a lot of starter!
"I'm a retired physician, so I use a scalpel." Love it!
Blaybn gezunt un shtark ;)
PS I'd use a bit of steam fro about 15 minutes; helps the crust form.
Indeed! There are a variety of manipulations which can help the final loaf, and I will leave those to the individual baker.
Can I use a rye starter? What starter did you use? Thank you
I used a plain AP flour starter, but a rye starter would be great. Let me know how the bread comes out!
I’m curious about your sourdough starter Is it regular sourdough AP flour or do you use a rye sourdough starter to make your rye bread? Thank you
I have been using the same starter, made with AP flour, for all my bakes. The amount of AP flour from the starter is not as significant as the rye used in the recipe; it seems to come out fine. You could certainly use a rye starter, which may further enhance the bread. Let me know...
Hi Mark,
I've been looking for a great Yiddishe sourdough Rye recipe and yours nails it.
2 questions:
1) have you tried substituting Honey for Molasses? I've seen some folks use this in the more european styles of Rye Bread
2) Have you tried steaming the bread with a dutch oven/steam pan for the first 20 minutes in the bake? You don't do it here and I was wondering if it was because it was extraneous.
Thanks
Thanks for the nice words, Robert. Certainly could substitute molasses for the honey, would likely take the sweetness factor down a bit, but is worth trying. I thought about using a steam pan, but that is primarily for crust development, as I understand, and the crust of this bread came out exceptional. It tasted like a real deli rye. Will be interested in your results, please post it to the Facebook page (facebook.com/groups/sourdoughsimpleton/) and subscribe to this channel as well, if you've not already.
I am making this bread now. I do not have wheat flour so I am using spouted barley flour. Since it is a lower gluten flour, I am hoping it will make a nice rye barley bread. Any tips on that? I am at the dough stage, first rising in an oiled bowl.
Not really, Deborah, never worked with that flour. I hope you used your judgement about the dough and consistency. Please do let us know how it turns out. Check the other videos here, subscribe if you've not already, and pop over to the Facebook page at bit.ly/FBSourdough and leave a comment. Thanks.
@@SourdoughSimpleton I worked with it and got a nice dough ball and baked it yesterday. Not only is it just rye and barley but 100% whole grain. Looks great!
will be slicing it soon...
@@deborahembry7292 Sounds yummy! Please do post some photos on the Facebook page.
What size bannaton do you have? I bought one that is 10 inches...seems too small
I have two, an oval shaped one that is 9 inches, and perfect for this bread, and a round 10 inch one, for round loaves. I put a link to a a set of proofing baskets on the website, www.sourdoughsimpleton.com on the tools page, that you might consider. Thanks for the comment, and please do subscribe to this channel if you've not already.,
Whenever I baked a rye bread and tried pulling it from the oven at 190/200 F, I end up with gummy bread. This temp works for white bread, but not for rye. When I bake it to 208 F and let it rest overnight before cutting into it I get a perfect deli Rye. Does your bread come out gummy/damp?
I wonder if the balance of rye flour to wheat flour may contribute to potential gumminess of the finished bread. When I last made this bread, sliced it down and ate with home made corned beef, not gummy at all - a delicious sandwich, true to form. Will be interested to hear your results; others seem to have had no such problems, at least not posted them! Thanks for your comment. Please check out the other videos in this series, and subscribe to this channel if you've not alreacy. See more on the website, sourdoughsimpleton.com and join the Facebook group at bit.ly/FBSourdough
@@SourdoughSimpleton I've baked from 20% to 60% rye and yes, the more rye the greater the potential for gumminess. The solution for me seems to be baking until the internal temp reaches 208 F. And that mean turning down the oven after the first 15 minutes to 400 F until the loaf is fully baked. Oh yes, the darker the rye (the more of the whole grain is included) the greater the chance of gumminess. I rarely have this problem when baking with a white or light rye.
@@cutabove9046 Interesting. This is a medium rye flour, likely one reason for the texture observed. As in any other passion, one is always learning! Thanks.
What kind of flour is the starter?
My original starter generations ago was whole wheat. It is now mostly all purpose flour.
I use a whole wheat pastry flour that is used with white wheat instead of the red wheat. The white wheat bakes lighter even though it's from stone ground whole wheat berries. Could I use this whole wheat pastry flour inplace of bread flour?
Pastry flour has less protein, which results in a lighter dough. You need the protein in a rye bread to get the texture. I am not sure if pastry flour would give you the result you need.
@SourdoughSimpleton You are correct. I did more research, and I saw that pastry flour is not good for making bread. I will be sure to order some organic bread flour.
What about yest how maney gram
This is a sourdough recipe that uses sourdough starter as the leavening agent. There is no commercial yeast used.
Ok, it's my 2nd day. Just got done trying to kneed it. Hahaha...I couldn't hardly get it out of the bowl, let alone touch it. It stuck to the counter, stuck to my paddles, rubber spatulas, to my fingers. Furthermore, the bowl and mixer paddles that were in the sink from yesterday soaking in hot water overnight. This sticky stuff didn't care that it was in water. It stuck like roofing tar to everything in touched, including my hands. I'm sure I drained 10 gallons of hot water with a brush and scraping tool trying to get this stuff off the tools and bowl. I added flour to the counter and to the dough and got it to a somewhat workable state, but hardly. I used dark rye flour, was that the problem?? I'm going have add a half cup of flour to get it to prop up in the oven and not droop into a paddle of bread. What the heck??
Well, it is a sticky dough, but others have done well with it. Do your best and see how it comes out.
No caraway seeds? You don't like the taste of caraway seeds? Or you don't like seeds in your bread in general? If the latter I'd be grinding up those seeds and adding them to the batter. If the former.... I'm telling Ha'shem on you. No pickle juice? I've never tried it but I will out of curiosity. I pretty much do what you do but having an official sourdough starter... let's just say I'm glad I didn't have to send Seymore to college. That starter took over my life and I raised two kids so I know it wasn't ME. lol I guess I shouldn't have named it. :o)
Ha! Truth is, those seeds get stuck in my teeth and I just don't like that. Even get seedless rye from the delly. As for the pickle juice, the sourdough itself does a good job of imparting a sour rye flavor to the bread. All I can say is that with the corned beef it was delicious! Thanks for the comment, please do subscribe to this channel if you've not already, and visit the Facebook page at bit.ly/FBSourdough along with the website, sourdoughsimpleton.com
@@SourdoughSimpleton I liked and subbed.... dazzle me, so far so good. I too, am a bread maker. Flat breads, soft pretzels, brioche, croissants, scones ... but I'm always willing to learn. I make a mean perogie, dumplings and pasta. I have my great grandmother's rolling pin from the 1890's brought over from Germany. It was passed to my grandmother, then my aunt then me bc we're dough fanatics. I can feel the finger indentations in the handles from over a hundred and thirty yrs of use. I'm so blessed. :o)
@@tonithenightowl1836 Wonderful to have a generational tool that you can use. Give real meaning to what you do. Look forward to your future observations.
@Tonithenightowl I thought of adding pickle juice to mine. I can imagine it makes a more tasty
loaf. How much do you add?
@@mark98070 I've never used pickle juice ... look up a recipe. I would think a tablespoon or two.
!!!!!!!
🤎
I followed all the instructions to a tee. My dough is so sticky I cant hardly kneed it. :(
Sourdough baking is not an exact science, the hydration of your starter, temperature and humidity in the room, and maybe even the phase of the moon seem to play a role. I often need to add some flour or water to produce a dough of the appropriate consistency. I do hope you persevered and succeeded.
Half rye bread. Disappointing when the title lies about the product
While I understand your comment, the fact is that essentially all commercial rye bread, and most recipes, call for a mix of wheat and rye flour, with wheat predominating in the majority of times. All rye would yield a very dense bread, similar to the peasant bread of Europe. The mixture of wheat and rye allows the flavor of rye to come through while producing a bread ideal for that deli sandwich. Overall, the comments on this bread have been favorable, try it!
I am fed up with people with their £300 Kitchen AIDS. Try to remember that the vast majority of viewers haven’t got one!
Maybe instead you need to realize that people do own and use mixers. Watch a UA-cam video on how to mix dough by hand and move on. I recommend Helen Rennie: Kneading Sticky Bread Dough by Hand. Then re-examine your mental state if you are so easily turned to envy by a person using a mixer in a UA-cam video.
You couldn't show the actual result by cutting into it?? Mate, work on your presentation skills - not detailed enough.
Thanks for the comment. I actually agree with you, used a slicer on the bread to get uniform slices for that corned beef sandwich, which was delicious. In my next bread, I did slice it down on camera to show the crumb. See that one at ua-cam.com/video/_NJe7j2CvGA/v-deo.html - Do hope you've subscribed to the channel, and visit the Facebook page and website.