Delicious 100% Rye Bread with Sourdough. Made with rye sourdough starter, caraway, molasses and salt. Perfect as sandwich or toast. 
In my house bread that sells without any fussiness is the rye bread. My hubby and little princess love that bread, and occasionally he would need scrambled eggs or a spicy pickle to go with the bread. To get my daughter to eat, I need to try all sorts of tricks, and in the morning it is a lot more frustrating. I became fan of rye bread, once my hubby bought pumpernickel from store. After having them, I fell in love with rye bread. If you are looking for good rye bread then this 100 % rye bread with sourdough is the perfect one you are looking for. I have tried some varieties of rye bread at home, and every time I eat a rye bread I am getting more and more addicted to that grain.
Rye is the grain you will love it or hate it. Rye flour has fragile gluten, so kneading won’t help improve any rising, and it also gives a nutty chewy texture. Furthermore, it has tendency to make sticky dough, whatever you do, it will come up like a thick sticky mud.
I was planning to make pumpernickel bread for a longtime, but I put it off, as I needed rye berries and pumpernickel flour. I haven’t bought it yet, and one of these days, I will buy and then going to try them. For the time being I am happy with this 100% rye bread.
Rye flour has an inclination for fermentation. Rye flour has indigenous microorganisms waiting to do “their thing” just like Urad dal/ split black gram (which makes wonderful dosa with own micoorganisms). Usually there are two types of lactic acid fermentation that takes place with yeast and other organisms(sourdough),either homo or hetero. In Homo lactic acid fermentation, or a single fermentation produces, aside from alcohol and carbon dioxide, lactic acid is produced which results in a sweet tasting bread having the taste of the whole grain. Hetero-fermentation produces the same components with the addition of acetic acid and it yields heartier, sour, and better keeping breads. Best example for hetero-fermentive leaven is The San Francisco type leaven . So it will better to use sourdough for making rye bread.
I have been keeping my sourdough (whole wheat and rye flour starter) for almost 1 year and 5 month. I love them and even though I was not able to feed them in between they will spring back once I gave them new food. They are really forgiving individuals; I should learn forgiveness from them when I get angry at something.
When I googled 100% rye bread recipe, I found this recipe from Zeb bakes which she learned from Simon Michaels of the Wild Yeast Bakery. I made this bread twice, once with my original sourdough starter and the other with 100% rye starter. Both the breads turnout to be really good, and very tasty with nice sourness and hint of sweetness from molasses and caraway seeds which enhance the flavor of the bread. One time my sourdough starter was so active that it overflowed from the plastic container and making a mess on the kitchen counter. My hubby dear had to clean the top as he saw the lava from that plastic tin, the first thing in the morning.
For this bread you need a larger volume of starter, so make the starter day before bread baking. Since this makes very sticky dough, you don’t need to worry about kneading the dough. It will be like cake batter once you are done with the first fermentation, add the dough into bread pan and wait for it to double. I like that part very much.
You can keep this bread at room temperature for 3-5 days with the cut side down, and just wrapping it with towel or foil. My hubby and I eat this bread as such, while my princess discovered that if you add nutella on the top of this bread, it make it more delicious. I tried that, l loved that too. So she is genius on her own.
So if you can get hold of rye flour, and have sourdough babies in refrigerator and love rye bread, try this one. You are going to love them. Here goes the recipe.
Recipe adapted from Zeb bakes originally from Wild Yeast Bakery.
In the evening of day before baking mix all the ingredients in starter in a plastic container and set aside. Use freshly fed mature rye starter to ensure better activity.
Next morning you see bubble rich starter with a nice tangy or acidic smell.
To this add all the ingredients in the dough, mix everything well and set aside for 3-5 hours. ( first time I set aside for 3 hours and second time I kept for 5 hours).
Grease the 9" x 5" loaf pan generously with canola oil. Pour the dough, it will be like cake batter and flatten the top with butter knife, sprinkle with caraway seeds and set aside for second rise. It will take about 2 hours.
By the end of second rise pre-heat oven to 410 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
Bake the bread for 50 minutes. When done the bread will are golden brown and its internal temperature will register 190°F on an instant-read thermometer.
Cool the bread for five minutes in the pan. Then Cool it in a wire rack, leave for a day before you cut them. Wrap in paper/towel for that day. It is always better to leave high percentage rye breads as they are gummy when cut too early.
100% Rye bread
Delicious sourdough bread made with rye flour , caraway, molasses and salt.
Servings: 6 servings
Calories: 342kcal
Ingredients
- Day before baking
- Starter
- 66.4 g/ ½ + ⅛ cup Mature Rye starter: I used 100% saturation
- 265.5. g/ 2 cup Whole rye flour
- 398.18 g 1 ½ cup Water
- Dough
- 730.08 g All the above starter
- 119.45 g Luke warm water
- 20 g Molasses
- 13.27 g Salt
- 305 g. Whole rye flour
- 3 g/ 2 teaspoon Caraway seeds
Instructions
- In the evening of day before baking mix all the ingredients in starter in a plastic container and set aside. Use freshly fed mature rye starter to ensure better activity.
- Next morning you see bubble rich starter with a nice tangy or acidic smell.
- To this add all the ingredients in the dough, mix everything well and set aside for 3-5 hours. ( first time I set aside for 3 hours and second time I kept for 5 hours).
- Grease the 9" x 5" loaf pan generously with canola oil. Pour the dough, it will be like cake batter and flatten the top with butter knife, sprinkle with caraway seeds and set aside for second rise. It will take about 2 hours.
- By the end of second rise pre-heat oven to 410 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
- Bake the bread for 50 minutes. When done the bread will are golden brown and its internal temperature will register 190°F on an instant-read thermometer.
- Cool the bread for five minutes in the pan. Then Cool it in a wire rack, leave for a day before you cut them. Wrap in paper/towel for that day. It is always better to leave high percentage rye breads as they are gummy when cut too early.
Nutrition
Calories: 342kcal | Carbohydrates: 74g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 865mg | Potassium: 404mg | Fiber: 11g | Sugar: 4g | Calcium: 32mg | Iron: 3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
CJ - Food Stories says
I love homemade bread but I've never made rye before ... this looks fantastic!
The 21st Century Housewife© says
What a lovely rye loaf! It looks absolutely delicious. I know rye flour can be tricky to work with but your excellent post makes a wonderful rye bread look very do-able.
Elisabeth says
Swathi, I love rye bread and would share the love of your hubby, to have it with scrambled eggs and spicy pickles...yumm!
Never had the rye with sourdough...2 favorites of mine, combined into one heavenly tasty and perfect rye bread. Even love, love the caraway seeds in the bread!
Could not, and would not be able to find an amazing loaf of perfect rye bread like this, especially with sourdough...oh, my!...now I am craving for your bread, but probably will just keep on sighing for it, for I know I would not be able to make mine as good as yours!
Divya Pramil says
Looks so soft and fluffy and has even come out perfectly!!
🙂
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Rebecca Subbiah says
wow great loaf of bread your a fab cook, and baker be proud of yourself hugs
Navaneetham Krishnan says
My other half will also love this bread because he can eat bread almost everyday, unlike me who prefer rice. The bread looks very attractive, soft and fluffy and its great that the bread can be kept for a few days.
CakeWhiz says
Wow! Your bread looks so soft and fluffy! I haven't used rye flour in my baking yet but you make it look very simple 🙂
- abeer @ http://www.cakewhiz.com
CakeWhiz says
Wow! Your bread looks so soft and fluffy! I haven't used rye flour in my baking yet but you make it look very simple 🙂
- abeer @ http://www.cakewhiz.com
Shanavi says
Swathi, U should open an bread shop..Awesome gal
Sobha Shyam says
i have never tasted rye bread and baking a bread is in my list for long, this looks like a perfect n nice bake 🙂
cookingvarieties says
hi swathi... i have never tried making rye bread before. it may not turn out right for me. looking forward to see your pumper nickle bread soon. learnt a lot about rye here. have a nice day
Reeni says
Sourdough rye is a hard bread to find in the stores Swathi! And of course it doesn't compare to your homemade! This is wonderful - especially with Nutella.
http://thenovicehousewife.wordpress.com says
Done- next time I am making bread its going to be this one. Need to see if my grocery carries rye flour, else amazon it is! But it's being made! Thanks for the recipe:)
http://www.novicehousewife.com
Sha Jabi says
superb recipe dear.http://shajisrecipesmine.blogspot.com/
Joanna @ Zeb Bakes says
Thanks for the mention! i am so pleased it works for you. my friend Andrew makes this one for sale with pumpkin seeds in it and on top and uses orange zest to flavour it. Your bread looks beautiful and very professional. best wishes Joanna @ Zeb Bakes
Swathi Iyer says
Thanks Joanna, Next time I will try Andrew's version. I am in love with this bread.
Savitha says
Bread baking is the one i have not that familiar.seeing u it makes me to prepare .
Az says
wow.. so perfectly done.. love it!
Spice up the Curry says
wow.. I have not that patience to wait for next day so I never made bread. yours looks very good.
Kaveri Venkatesh says
Very nicely baked bread....looks good
Rekha says
wow very perfect bread.. look so good..
http://indiantastyfoodrecipes.blogspot.com
Shabbu says
perfect and delicious rye bread..nice one..
Shabbu's Tasty Kitchen
Vijayalakshmi Dharmaraj says
looks so soft and yummy..
VIRUNTHU UNNA VAANGA
Guru Uru says
This rye bread Looks spectacularly fluffy and delicious my friend 😀
Cheers
CCU
Angie's Recipes says
A fantastic sourdough bread. In Germany, the sourdough starter is usually made with just rye flour.
Cathleen says
Wow, we are on the same page! I made rye bread just the other day, but didn`t have time to post it yet. Yours looks so good!!
Priya says
Never baked anything with rye flour, this bread is definitely a keeper to start my baking with this incredible flour. Bread came out super prefect swathi.
Meg's Delicious Adventures says
what a wonderful recipe here.
- Meg's Delicious Adventures
Mélange says
The rye bread looks absolutely a worth try..I love this one..Moist and healthy !
Mythreyi says
Wow Rye Bread at home... this is a keeper recipe..
First time here, Swathi! Glad to be in touch with you...
-Mythreyi
Yum! Yum! Yum!
Balvinder Ubi says
Several times I have thought to make my starter for gluten free sour dough but that day has not yet come. You have done a wonderful job with your rye bread.
Lizzy says
Beautifully done...I don't think I've ever tasted a sourdough rye, but it sounds wonderful. Your loaf looks perfect!!!
Shweta in the Kitchen says
Good post, very detailed. The bread has come out perfect just like the one u buy from stores.
http://shwetainthekitchen.blogspot.com/
Srimathi says
Hey Swathi, is rye gluten free?
Swathi Iyer says
No, rye is not gluten free.
Hamsamalini Chandrasekaran says
Appreciate your great work on this bread. Its really a healthy one and adds a variety to breads.
http://www.indianrecipecorner.com
R.Punitha says
Hi Swathi ,
looks delicious!!!!
and perfect presentation :)))))
Keep on Dear...
Rosita Vargas says
excelente masa muy bien preparado el pan es un encanto,lo haré pronto,abrazos y abrazos.
Julie says
sour dough bread is new to me,never tried my hands on it..Looks interesting & soft delicious loaf,looks professional bake:-)
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Sanoli Ghosh says
very soft and spongy. Perfectly made.
Vineetha says
I have seen in TV aking bread with sour dough and wanted to try that..now I have a recipe handy 🙂 looks perfect !
PT says
very soft and came out very well..
JishasKitchen says
Ohh...finally I am able to use the comment form...I guess the problem was with my browser...by the way the bread looks soft and tempting...yumm!!
Michelle K says
I can appreciate the challenges of finding an acceptable breakfast for a picky eater. You did a great job on this bread, thank you for sharing it with BYOB.
Heather @girlichef.com says
I am in the school that LOVES rye. It is definitely one of my favorite grains and breakfast breads. This sounds wonderful - and it's so awesome that you've had your starter for going on a year and a half now - wonderful! So happy that you've shared this loaf w/ BYOB, Swathi =)
srividhya Ravikumar says
mmm.yummy..looks soft and spongy...