Rye Matcha Sourdough Bread

Rye Matcha Sourdough Bread is rustic, unique, and a work of art. Furthermore, this Sourdough Bread is the perfect bread to pair with a cup of hot tea, a fresh honeycomb, or as a crostini with Burrata and roasted vegetables.

Allergen Friendly

Rye Matcha Sourdough Bread is made using allergy-friendly ingredients. Furthermore, this recipe incorporates Sourdough Starter within the Rye Matcha Sourdough Bread. Incorporating Sourdough Starter and allowing the dough to ferment for 12+ hours, significantly reduces the gluten within the dough.

In addition, when choosing which kind of honey to incorporate into my baking, I always choose Raw Honey. Raw Honey has excellent health benefits, such as being an excellent source of antioxidants, antibacterial and antifungal properties, helping with digestive issues, and more.

Rye Matcha Sourdough Bread Ingredients

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

Creating the Rye Matcha Sourdough 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 in a Bosch Universal Mixer

Turn the Mixer On and Blend Until the Dough Forms

The Dough is Ready!

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.

Remove the Dough and Form it Into a Ball

Place the Dough Into a Banneton Bowl to Rise

Crafting the Bread Design

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 Rye Matcha Sourdough Bread dough with 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.

Form the Dough Into a Ball

Place the Dough Onto a Lightly-Floured Sheet of Parchment Paper

Score the Bread Using a Bread Lame (Create the Design)

Nestle the Rye Matcha Sourdough Bread in the Dutch Oven

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. Finally, cover the Dutch Oven with the lid and place it back into the oven.

Baking the Rye Matcha Sourdough Bread

1. First, bake the Rye Matcha Sourdough Bread for 25 minutes.
2. Next, after 25 minutes, remove the lid and bake the bread for an additional 15-20 minutes.
3. Then, once the bread is fully cooked, remove it from the oven.
4. Next, remove the parchment paper with the baked bread from the Dutch Oven.
5. Then, place the baked bread onto a wire cooling rack and let it rest or cool for about 20-30 minutes.
6. Finally, using a Serrated Knife, cut slices of the Rye Matcha Sourdough Bread and serve with fresh honey, homemade jam, Sunbutter, butter, Pastrami, plain, or other ways. Enjoy!

Recommended Products

Rye Matcha Sourdough Bread

Yield: 1 Dutch Oven Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 6 hours 55 minutes

Rye Matcha Sourdough Bread is rustic, unique, and a work of art. Furthermore, this Sourdough Bread is the perfect bread to pair with a cup of hot tea, a fresh honeycomb, or as a crostini with Burrata and roasted vegetables.

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Ingredients

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

Instructions

Creating the Rye Matcha Sourdough 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.

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.

Crafting the Bread Design

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 Rye Matcha Sourdough Bread dough with 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.

Nestle the Bread into the Dutch Oven

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. Finally, cover the Dutch Oven with the lid and place it back into the oven.

Baking the Rye Matcha Sourdough Bread

1. First, bake the Rye Matcha Sourdough Bread for 25 minutes.
2. Next, after 25 minutes, remove the lid and bake the bread for an additional 15-20 minutes.
3. Then, once the bread is fully cooked, remove it from the oven.
4. Next, remove the parchment paper with the baked bread from the Dutch Oven.
5. Then, place the baked bread onto a wire cooling rack and let it rest or cool for about 20-30 minutes.
6. Finally, using a Serrated Knife, cut slices of the Rye Matcha Sourdough Bread and serve with fresh honey, homemade jam, Sunbutter, butter, Pastrami, plain, or other ways. Enjoy!

Notes

I had to order ground Matcha from Amazon because my local grocery stores did not carry it. Amazon carries baker's-grade ground Matcha and it's amazing!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 197mgCarbohydrates: 36gFiber: 3gSugar: 2gProtein: 5g