Sourdough Deli Rye

15
Servings
3h
Prep Time
40m
Cook Time
3h 40m
Ready In


"I love a good rye bread. If you have a sourdough starter, it's a simple recipe and the bread makes terrific sandwiches. ...and it doesn't have to be pretty."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (46.6 g)
  • Calories 121.7
  • Total Fat - 1.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 276.7 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 0.8 g
  • Protein - 4.5 g
  • Calcium - 17.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

The day before or early in the morning, refresh your sourdough starter with equal weights of flour and water. Let double in volume and use or refrigerate.

Step 2

Mix the starter with the water oil and molasses. Add the dry ingredients, mix well and let rest covered for 20 minutes.

Step 3

Stretch and fold the dough by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and then stretch and fold the sides in to form a rough cubic package.

Step 4

Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.

Step 5

S&F every 20 minutes for one or two more times until the dough is silky smooth.

Step 6

When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter and gently form into ball or torpedo shapes.

Step 7

Place in floured or oiled bowl or a proofing basket (seam side up). Cover with oiled plastic and proof at room temperature about 45 to 60 minutes to bake or refrigerate overnight for baking the next morning.

Step 8

Preheat the oven to 400 F with a steam pan (a skillet you add 1 cup hot water to).

Step 9

When the dough is 1 1/2 times the original volume (a refrigerated loaf should be ready to bake even cold), turn out the loaf (seam down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.

Step 10

Bake for 15 min with steam, rotate loaf and remove steam pan.

Step 11

Bake for 25 more minutes without steam until 205 F internally.

Tips & Variations


No special items needed.

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