Sourdough Rye Bread

Sourdough Rye Bread is rustic, tender, and savory. Furthermore, Sourdough Rye Bread is the perfect pairing of three, different flours, and will become your favorite way to enjoy Sourdough Bread. Finally, this bread is great to serve as breakfast toast with jam, on top of freshly made Pastrami, or by itself.

Sourdough Rye Bread Ingredients

• Warm Water
• Active Sourdough Starter
• Raw Honey
• King Arthur’s Rye Flour
• King Arthur’s Organic, All-Purpose Flour
• King Arthur’s Whole Wheat Flour
• Pink Salt

Making the Sourdough Rye Bread Dough

1. First, using a Bosch Universal Mixer, combine all of the ingredients.
2. Next, place the lid on top of the mixer and turn to speed 3.
3. Then, mix the ingredients together until the dough begins to pull away from the sides of the bowl and a ball forms.
   • If your dough is too sticky, you can add 1 tbsp. of flour at a time until the dough comes together more. Likewise, if the dough is too dry, add 1 tbsp. of warm water until the dough comes together.
4. Finally, turn the mixer off.

Combine the Ingredients

Mix the Ingredients Until Dough Forms

Let the Dough Rise

1. First, remove the dough from the Bosch Universal Mixing Bowl and form it into a ball.
2. Next, place the ball of dough into a Banneton Bowl or lightly-oiled bowl.
3. Then, cover the bowl with a tea towel and place it in a warm spot.
   • For me, a warm spot is usually on the counter over my dishwasher (I tend to run my dishwasher when I need bread to rise. If you need the dough to rise faster than 6 hours, you could also use the Instant Pot Dough Rise Method).
4. Finally, allow the dough to rise for 6-24 hours prior to baking it.

Place the Dough Into a Bowl

Cover the Dough and Let It Rise

Preparing and Scoring the Sourdough Rye Bread

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place a Dutch Oven inside the oven as it preheats.
3. Then, remove the risen dough from the Banneton Bowl and reform it into a ball.
4. Next, tear off a sheet of Parchment Paper and place a ball of risen dough in the center.
5. Then, lightly flour the top and sides of the ball of Sourdough Rye Bread dough with Whole Wheat flour.
   • This prevents the knife or Bread Lame from sticking to the dough as you score the bread.
6. Finally, using a sharp knife or Bread Lame, score the bread to create air pockets for the bread dough.
   • This will allow the bread to “steam” as it cooks.

Place the Risen Dough on Parchment Paper and Lightly Flour It

Using a Bread Lame, Score the Bread

Baking and Serving the Sourdough Rye Bread

1. Once the oven and Dutch Oven are preheated, knock the oven back to 430 degrees Fahrenheit.
2. Next, carefully remove the lid of the Dutch Oven.
3. Then, lift the parchment paper with the bread dough inside the Dutch Oven.
4. Next, cover the Dutch Oven with the lid and place it back into the oven.
5. Then, bake the Sourdough Rye Bread for 25 minutes.
6. Next, after 25 minutes, remove the lid and bake the bread for an additional 15-20 minutes.
7. Then, once the bread is fully cooked, remove it from the oven.
8. Next, remove the parchment paper with the baked bread from the Dutch Oven.
9. Then, place the baked bread onto a wire cooling rack and let it rest or cool for about 20-30 minutes.
10. Finally, using a Serrated Knife, cut slices of the Sourdough Rye Bread and serve with fresh honey, homemade jam, Sunbutter, butter, Pastrami, plain, or other ways. Enjoy!

Place the Bread into the Dutch Oven

Bake the Sourdough Rye Bread

Let the Bread Cool

Slice and Serve

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Sourdough Rye Bread

Yield: 1 Dutch Oven Loaf

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 6 hours 50 minutes

Sourdough Rye Bread is rustic, tender, and savory. Furthermore, Sourdough Rye Bread is the perfect pairing of Rye, Whole Wheat, and Organic All Purpose Flour and will become your favorite way to enjoy Sourdough Bread. Finally, this bread is great to serve as breakfast toast with jam, on top of freshly made Pastrami, or by itself. I hope you all enjoy it!

Print

Ingredients

• 2 c. Warm Water
• 1/2 c. Active Sourdough Starter
• 1 tbsp. Raw Honey
• 1 1/4 c. Rye Flour
• 2 c. Organic, All Purpose Flour
• 1 1/2 c. Whole Wheat Flour
• 1 tsp. Pink Salt

Instructions

Making the Bread Dough

1. First, using a Bosch Universal Mixer, combine all of the ingredients.
2. Next, place the lid on top of the mixer and turn to speed 3.
3. Then, mix the ingredients together until the dough begins to pull away from the sides of the bowl and a ball forms. Note: If your dough is too sticky, you can add 1 tbsp. of flour at a time until the dough comes together more. Likewise, if the dough is too dry, add 1 tbsp. of warm water until the dough comes together.
4. Finally, turn the mixer off.

Let the Dough Rise

1. First, remove the dough from the Bosch Universal Mixing Bowl and form it into a ball.
2. Next, place the ball of dough into a Banneton Bowl or lightly-oiled bowl.
3. Then, cover the bowl with a tea towel and place it in a warm spot. Note: For me, a warm spot is usually on the counter over my dishwasher (I tend to run my dishwasher when I need bread to rise. If you need the dough to rise faster than 6 hours, you could also use the Instant Pot Dough Rise Method).
4. Finally, allow the dough to rise for 6-24 hours prior to baking it.

Preparing and Scoring the Sourdough Rye Bread

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place a Dutch Oven inside the oven as it preheats.
3. Then, remove the risen dough from the Banneton Bowl and reform it into a ball.
4. Next, tear off a sheet of Parchment Paper and place a ball of risen dough in the center.
5. Then, lightly flour the top and sides of the ball of Sourdough Rye Bread dough with Whole Wheat flour.
6. Finally, using a sharp knife or Bread Lame, score the bread to create air pockets for the bread dough.

Baking and Serving the Sourdough Rye Bread

1. Once the oven and Dutch Oven are preheated, knock the oven back to 430 degrees Fahrenheit.
2. Next, carefully remove the lid of the Dutch Oven.
3. Then, lift the parchment paper with the bread dough inside the Dutch Oven.
4. Next, cover the Dutch Oven with the lid and place it back into the oven.
5. Then, bake the Sourdough Rye Bread for 25 minutes.
6. Next, after 25 minutes, remove the lid and bake the bread for an additional 15-20 minutes.
7. Then, once the bread is fully cooked, remove it from the oven.
8. Next, remove the parchment paper with the baked bread out of the Dutch Oven.
9. Then, place the baked bread onto a wire cooling rack and let it rest or cool for about 20-30 minutes.
10. Finally, using a Serrated Knife, cut slices of the Sourdough Rye Bread and serve with fresh honey, homemade jam, Sunbutter, butter, Pastrami, plain, or other ways. Enjoy!

Notes

1. Typically, Sourdough Bread dough takes at least 6 hours for fermentation (rising). However, if you are in a time crunch, check out the Instant Pot Dough Rise Method for hurrying along the rising of your dough.