Sour Dough Rye Bread Recipe

Posted by
Rate It!
Sour Dough Rye Bread
Add your photo!
Ingredients
10
Count
Nutrition
123
Calories
Comments Print recipe

Ingredients:

  • 3 1/2 cups unbleached flour
  • 2 package active dry yeast
  • 2 cups warm water
  • 1/4 cup packed brown sugar
  • 2 tbsp oil
  • 1 tsp salt
  • 2 cups rye flour
  • 1 tbsp caraway seed

Directions:

  1. SOUR DOUGH BREAD STARTER
  2. 2 c. warm water
  3. 1 pkg. active dry yeast
  4. 2 c. all-purpose flour
  5. Put all ingredients into blender container. Cover and process at blend, until smooth. Pour into a 2 quart bowl, cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with tight cover and refrigerate.
  6. TO USE:
  7. Stir. Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 6 hours, until it bubbles, then cover tightly and refrigerate.
  8. Always add flour and water after using some of the starter.
  9. To Reuse:
  10. Keep an amount of 1 cup bread dough and keep in refrigerator till using.
  11. Sour Dough Rye Bread 2:57 PM
  12. SOUR DOUGH BREAD STARTER
  13. 2 c. warm water
  14. 1 pkg. active dry yeast
  15. 2 c. all-purpose flour
  16. Put all ingredients into blender container. Cover and process at blend, until smooth. Pour into a 2 quart bowl, cover with wax paper and towel and set at room temperature for 48 hours. Stir 2 or 3 times. After 48 hours, cover with tight cover and refrigerate.
  17. TO USE:
  18. Stir. Measure out as much as recipe requires and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to starter. Let stand, covered, for 5 to 6 hours, until it bubbles, then cover tightly and refrigerate.
  19. Always add flour and water after using some of the starter.
  20. To Reuse:
  21. Keep an amount of 1 cup bread dough and keep in refrigerator till using.
  22. Bread Recipe:
  23. 3 1/2 cups unbleached flour
  24. 2 pkgs active dry yeast
  25. 2 cups warm water
  26. 1/4 cup packed brown sugar
  27. 2 tbsp oil
  28. 1 tsp salt
  29. 2 cups rye flour
  30. 1 tbsp caraway seed
  31. Cornmeal
  32. Let yeast rise in 1/2 cup water for 10 minutes.
  33. In large mixing bowl, combine 2 3/4 cups unbleached flour, the yeast water, brown sugar, oil, and salt. Beat dough on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. You can use wooden spoon for this also. Stir in rye flour, caraway seed, and as much of the remaining flour as you see consistency.
  34. Turn out onto a light flour surface. Knead in enough to make a moderately stiff dough that is smooth and elastic ( 6 - 8 minutes).
  35. Shape into a ball. Place in a lightly greased bow; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).
  36. Punch dough down. Turn out onto lightly flour surface. Divide dough in half. Cover and let rest for 10 minutes. Shape into 2 round loaves or place in bread pans.
  37. Place into two greased 8 x 4 x 2 inch loaf pans. Cover and let rise in a warm place till nearly double (30 to 45 minutes).
  38. Bake in a 375 degrees F oven for 35 - 40 minutes or till bread is brown. Remove from pans, cool. Makes 2 loaves (24 servings).
  39. Variations:
  40. Orange Rye Bread
  41. Prepare as above, except incease brown sugar to 1/2 cup omit the caraway seed, and add 4 teaspoons finely shredded orange peel into the flour mixture.
  42. Molasses Rye Bread
  43. Prepare as above, except reduce water to 1 1/2 cups and substitue 1/2 cup light molasses for the brown sugar.
  44. Peasant Rye Bread
  45. Prepare as above, except reduce rye flour to 1 cup. Stir in 1/2 cup whole bran cereal and 1/2 cup yellow cornmeal with rye flour.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.63 Kcal (513 kJ)
Calories from fat 14.57 Kcal
% Daily Value*
Total Fat 1.62g 2%
Sodium 98.86mg 4%
Potassium 108.55mg 2%
Total Carbs 23.85g 8%
Sugars 2.44g 10%
Dietary Fiber 3.37g 13%
Protein 3.83g 8%
Vitamin C 0.1mg 0%
Iron 1.5mg 8%
Calcium 12.7mg 1%
Amount Per 100 g
Calories 230.5 Kcal (965 kJ)
Calories from fat 27.39 Kcal
% Daily Value*
Total Fat 3.04g 2%
Sodium 185.83mg 4%
Potassium 204.05mg 2%
Total Carbs 44.82g 8%
Sugars 4.58g 10%
Dietary Fiber 6.34g 13%
Protein 7.19g 8%
Vitamin C 0.1mg 0%
Iron 2.9mg 8%
Calcium 23.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top