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Sourdough Rye Bread


Here's a wonderful recipe that our youngest daughter took to the county fair and won Best Bread with. It's great served in a Reuben Sandwich.

1 cup FED sourdough starter
1 cup milk
1 1/2 teaspoons instant yeast
1 1/2 tablespoons molasses
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/2 teaspoon anise seed
1/4 teaspoon ground cardamom
1/2 cup rye flour
1/2 cup wheat flour
1 1/2 cups all-purpose flour

In a large mixing bowl, combine sourdough starter, milk, instant yeast, molasses, caraway seed, salt, anise seed, and ground cardamom. Stir in rye and wheat flours and 1 cup of the all-purpose flour. Begin kneading the dough, adding the remaining flour as needed. Knead for 5-6 minutes until dough is smooth and elastic. Place in a greased bowl and cover with plastic wrap. Allow to rise until it has doubled, about 1.5-2 hours. 


Gently deflate the dough and shape into one large round loaf or two smaller loaves. Place on a sheet of parchment paper and cover with plastic wrap. Let rise for an hour. Just before baking, spray with water and with a very sharp knife, make four slits crisscrossed on the top. Bake in a preheated 400 degree oven for about 25 minutes, until nicely browned. Remove from oven and cool on a wire rack. Makes 1-2 loaves. 
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