{"id":8148,"date":"2020-05-25T20:52:54","date_gmt":"2020-05-26T03:52:54","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8148"},"modified":"2020-05-27T06:01:15","modified_gmt":"2020-05-27T13:01:15","slug":"sourdough-rye-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8148","title":{"rendered":"Sourdough Rye Bread"},"content":{"rendered":"

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I love dense, chewy rye bread, but wanted something lighter for sandwiches and rolls. With yeast in short supply in many places right now, I was pleased to find that using sourdough starter and just 1\/4 teaspoon of yeast created two wonderful loaves of bread. I tried a batch without any yeast, and it was really good, but it took a little longer to rise and was slightly denser.<\/p>\n

You probably know by now that I don’t always play by the rules. Experimenting is half the fun! Purists will hiss through their teeth when they see I’ve added yeast to my sourdough sponge, but it made lovely, light loaves of bread. I just used it as insurance, but if you have a robust sourdough starter and don’t mind a little more rise time, by all means skip the commercial yeast!<\/p>\n

If you aren’t familiar with using a sponge when making bread, I really urge you to give it a try. It isn’t complicated or difficult. In a few minutes you can mix it up, tuck it in, and go to bed. When you wake up in the morning it will be ready to go to work.<\/p>\n

A sponge creates a lighter loaf of bread, with more flavor, and is worth the extra bit of effort.<\/p>\n

Still not sold? You may want to try my Resolution Rye Bread<\/a> instead.<\/p>\n

For this recipe you will need sourdough starter, rye flour, and bread flour. Bread flour makes a big difference. Rye flour is very low in gluten, and between that and the minimal amount of yeast in the recipe, the dough needs the extra ‘oompf’ bread flour offers.<\/p>\n

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Try to resist cutting into it while it’s hot, because it’s still baking inside. But DO get some while it’s warm!<\/p><\/div>\n

Actual hands-on time for this bread is maybe 30 minutes, (a few more if you knead by hand) but it takes a long time to rise, so start your sponge the night before and just hang out the next day so you can let your dough set the pace.<\/p>\n

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Sourdough Rye Bread<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes two large loaves<\/div>\n
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Ingredients<\/div>\n