Sourdough Rye Bread

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Here is an easy recipe for how to make a No Knead Sourdough Rye Bread. The sourdough starter and an overnight rise do all the work!

Prep Time10

Cook Time45

Overnight Rise Time12

Total Time12 55

Course: Breads

Cuisine: German

Servings: servings

Calories: 174kcal

Author: Mary Bryant Shrader

Equipment

Large Dutch Oven, Baking Sheet, or Cast Iron Frying Pan

Ingredients

2 cups Whole grain rye flour
1 cup All purpose or bread flour Sifted rye flour may be substituted. (See video.)
1 tsp Salt
1 cup Sourdough starter Approximately 100% saturation. (See video.)
1 1/3 - 1 1/2 cups Water

Instructions

In a medium bowl, mix flours and salt together. Whisk to incorporate and set aside.
In a large bowl, add starter and water and mix well until the starter is completely incorporated with water.
NOTE: You can start adding 1 1/3 cups of water to the sourdough starter, but once you add the liquid to the flour, if the batter seems overly dry, add additional water, 1 tablespoon at a time until you achieve a wet sticky batter. (See video.)
Add flour and salt mixture to the sourdough starter and water mixture. Mix well until all the flour mixture is completely saturated, and you have achieved a wet sticky batter. Add more water as described above if needed.
Cover bowl loosely and allow the dough to rest at room temperature for 12-18 hours. The longer resting time will allow for a stronger sourdough flavor.
After the 12-18 hour period, generously dust a flat surface with flour and transfer the dough to the flat surface. The dough will be very loose and sticky.
Work flour from the flat surface into the dough as you begin to shape dough into a round. A plastic bench scrape can be very helpful for this purpose. (See video.) Add more flour as needed if the dough is sticking to the flat surface. Keep your hands and the surface well-floured as you work with the dough.
Set the dough aside and clean your flat work surface. Place a lint-free cloth on the flat surface and dust the cloth very generously with flour. Place the round of dough onto the center of the cloth and cover loosely.
Allow dough to rise for 1-2 hours. Generally, a 2 hour rise will create the best results.
As the dough is rising, 30 minutes before the end of the 2 hour rise time, place the oven rack on its lowest rung. Place a covered Dutch oven on the rack. Close the oven door and preheat the oven to 475°F.
After the dough has risen for two hours, using pot holders remove the Dutch oven to a heatproof surface and close the oven door. BE CAREFUL! The Dutch oven will be very hot! Carefully remove the lid, facing it away from you, so as to avoid the release of steam. Set the lid on a heatproof surface.
Open the cloth that is covering the dough and sprinkle the top of the dough with flour. Using the cloth, carefully lift the dough up and flip it over into the Dutch oven so that the bottom of the dough is now the top. Pull out the cloth and set it aside.
Replace the lid onto the top of the Dutch oven, and place the Dutch oven back into the preheated oven. Close the oven door and bake the dough for 35 minutes.
After 35 minutes, open the oven, and using pot holders, carefully remove the lid of the Dutch oven and set it aside onto a heatproof surface. Close the oven door and allow the bread to bake for an additional 5-15 minutes until it is golden brown on top.
Using pot holders, remove the Dutch oven from the oven and place it on a heatproof surface. Carefully remove the bread from the Dutch oven using a heatproof spatula.
Tap the bread on the bottom to make sure that it sounds hollow. If so, it is fully baked. If not, return to the oven for an additional 5 minutes of baking. To prevent over browning of the crust, you can tent your bread with foil when it is in the oven.
Place the fully baked bread onto a cooling rack and allow to cool for 1 hour before slicing.
Well wrapped and refrigerated, your bread will stay fresh for 3-4 days or up to 3 months in the freezer.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-a-no-knead-sourdough-rye-bread/

Nutrition