This James Beard-inspired Sourdough Rye is a labor of love that rewards patience with extraordinary depth of flavor. Unlike quick breads, this recipe requires a multi-day fermentation process, starting with a yeast-based “starter” that develops over four days. The combination of rye and all-purpose flour creates a loaf with a dense, moist crumb and a distinctive tang. Earthy caraway seeds and nutty poppy seeds add aromatic complexity, while the long rise times allow the gluten to develop fully, resulting in a bread that slices beautifully. It is perfect for hearty sandwiches, pairing with soups, or simply enjoying with butter. The rustic texture and rich aroma make it a centerpiece for any table.
James Beard’s Sourdough Rye
Description
This James Beard-inspired Sourdough Rye is a labor of love that rewards patience with extraordinary depth of flavor. Unlike quick breads, this recipe requires a multi-day fermentation process, starting with a yeast-based "starter" that develops over four days. The combination of rye and all-purpose flour creates a loaf with a dense, moist crumb and a distinctive tang. Earthy caraway seeds and nutty poppy seeds add aromatic complexity, while the long rise times allow the gluten to develop fully, resulting in a bread that slices beautifully. It is perfect for hearty sandwiches, pairing with soups, or simply enjoying with butter. The rustic texture and rich aroma make it a centerpiece for any table.Ingredients
Directions
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Four days before baking, prepare the starter by combining 1 package of yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl.
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Cover the bowl tightly and let it stand at room temperature for 2 days, stirring occasionally if possible.
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After 2 days, refrigerate the starter for at least 1 more day (24-48 hours).
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The day before baking, remove 1 cup of the starter from the refrigerator.
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In a separate large bowl, combine the 1 cup of starter, 2 cups rye flour, and 1 cup warm water.
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Cover with plastic wrap and let this mixture stand overnight at room temperature to ferment.
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The next day, stir down the fermented dough mixture.
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Dissolve the second package of yeast in 1/4 cup warm water and add it to the bowl.
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Add the salt, caraway seeds, poppy seeds, melted butter, and sugar to the bowl.
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Gradually add up to 4 cups of all-purpose flour, 1 cup at a time, mixing until a stiff but workable dough forms.
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Turn the dough out onto a floured surface and knead for 10 to 12 minutes until smooth and elastic.
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Shape the dough into a ball and place it in a buttered bowl, turning to coat the top with butter.
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Cover the bowl and let the dough rise in a warm, draft-free place until doubled in bulk, about 2 hours.
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Punch down the dough and divide it in half.
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Shape each half into a round loaf.
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Place the loaves on baking sheets generously sprinkled with cornmeal.
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Cover the loaves loosely and let them rise again until doubled in bulk, about 1 hour.
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Preheat the oven to 375°F (190°C).
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Brush the tops of the loaves with the egg wash mixture.
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Bake for 30 minutes, or until the loaves are lightly browned and sound hollow when tapped on the bottom.
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Remove from oven and cool, covered with towels, to prevent the crust from hardening.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 204kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.5g3%
- Cholesterol 2mg1%
- Sodium 1007mg42%
- Total Carbohydrate 41g14%
- Dietary Fiber 1.6g7%
- Sugars 1.3g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
