Total time
2940 min
Servings
1
Calories
1709.5
Category
Breads & Bakes
Discover the art of traditional rye bread with this authentic sourdough recipe that yields a hearty, tangy loaf perfect for sandwiches or toast. This slow-fermented bread is low in cholesterol, kosher-friendly, and ideal for weeknight baking.
Ingredients
Makes 1 serving
- 1/2 dry yeast
- 1/2 water
- 2 sugar
- 1/2 flour
- 4 1/2 water
- 4 -6 white flour
- 3 salt
- 1 1/2 water
- 1 1/2 honey
Method
Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
Cover pan and let stand another 24 hours.
Prepare yeast mixture: Dissolve the yeast in water.
Stir in sugar and flour until smooth.
Cover and let rise until bubbly and doubled in volume.
Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
Add sourdough & yeast mixture and work into a stiff dough.
Add 1 1/2 cups water & honey.
Turn out onto board & knead thoroughly.
Cover & let raise about 1/2 hour.
Punch down and knead into smooth ball.
Cut in half and knead each half into a smooth round loaf.
Set on greased baking sheet and let raise until doubled.
Brush with beaten egg white and bake at 350º F for about 1 hour.
Easy swaps
- Instead of rye flour, use whole wheat flourFor a milder flavor, though texture will differ
- Instead of honey, use maple syrupUse equal amount for a different sweetness profile
- Instead of white flour, use bread flourAdds more gluten strength for a chewier crumb
Frequently asked
Can I use instant yeast instead of dry yeast?
Yes, use 1/2 teaspoon instant yeast; no need to dissolve in water first.
Why does the sourdough starter need 48 hours?
It develops natural fermentation and tangy flavor; rushing reduces complexity.
Can I omit the white flour?
You can substitute with more rye flour, but the bread will be denser and less elastic.
How do I know the dough is ready?
It should be stiff but pliable; if too sticky, add a little more white flour.
What oven temperature is best?
Bake at 375°F (190°C) for 45–55 minutes until golden and hollow-sounding when tapped.
