Josh's Sourdough Rye Recipe

Baking Instructions

1. 1

   Mix the Dough

   In a large mixing bowl, combine the rye flour, bread flour, and salt. In another bowl, mix the active sourdough starter, water, honey, and caraway seeds until well combined. Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.

2. 2

   Knead the Dough

   Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

3. 3

   First Rise

   Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 4 hours, or until it has doubled in size.

4. 4

   Shape the Dough

   After the first rise, gently deflate the dough and transfer it to a floured surface. Shape it into a round or oval loaf, then place it on a baking sheet lined with parchment paper. Cover and let it rise again for 1-2 hours.

5. 5

   Preheat Oven

   Preheat your oven to 450°F (232°C) during the second rise.

6. 6

   Bake the Bread

   Once the dough has risen, make a few shallow cuts on the top with a sharp knife. Bake in the preheated oven for about 30-35 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.

7. 7

   Cool and Serve

   Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your homemade sourdough rye bread!