Sourdough Rye Bread Recipe
This recipe for sourdough rye bread is a simple variation of the yeasted rye bread recipe, made by substituting a refreshed levain starter with no added yeast for the sponge.
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Cooking tools:
- Loaf pan
- Dough-rising bucket
- Mixing bowl
- Wooden spoon
- Whisk
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 1⁄4 to 1⁄2 cup storage levain
- 1⁄2 cup rye flour, preferably stone-ground
- 1⁄2 cup unbleached bread flour
- 1 cup unchlorinated water, cool
- 2 cups unbleached bread flour
- 1-1⁄4 teaspoons sea salt
- 1⁄2 teaspoon instant yeast
- 1 tablespoon caraway seeds, soaked (for at least 4 hours) and drained well
- 1⁄4 cup milk or buttermilk
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