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Sourdough Rye Bread's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Rye flour 3 Cup (48 tbs)
  Sourdough starter 1 Cup (16 tbs) (Room Temperature)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon, softened
  Caraway seed 2 Teaspoon
  Unbleached white flour 3 1⁄4 Cup (52 tbs)
  Baking soda 1⁄2 Teaspoon

In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in rye flour, Sourdough Starter, sugar, butter, caraway seed, and 2 teaspoons salt; beat well.
Combine 1 cup of the white flour and the soda; stir into flour-yeast mixture.
Add enough remaining unbleached flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl, turning once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 loaves; place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till almost double (45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3340 Calories from Fat 468

% Daily Value*

Total Fat 54 g83.1%

Saturated Fat 25.3 g126.3%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 755 mg31.5%

Total Carbohydrates 633 g211%

Dietary Fiber 100.1 g400.4%

Sugars 54.4 g

Protein 109 g217.9%

Vitamin A 23.9% Vitamin C 3.8%

Calcium 35.5% Iron 272.8%

*Based on a 2000 Calorie diet

Sourdough Rye Bread Recipe