Old Country Sourdough Rye Bread

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Servings: 3 cups Difficulty: Advanced
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Hearty, caraway-spiced rye bread with a dark, crusty exterior and tender crumb
Old Country Sourdough Rye Bread recipe image
Old Country Sourdough Rye Bread recipe image
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Old Country Sourdough Rye Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 184

Description

This Old Country Sourdough Rye Bread is a rustic, hearty loaf that captures the essence of traditional European baking. Enriched with mashed potatoes and molasses, the dough develops a deep, complex flavor profile balanced by the earthy notes of caraway seeds. The combination of whole-wheat and rye flours creates a dense, satisfying texture perfect for slicing thick. Ideal for serving alongside soups, stews, or as a robust toast with butter and cheese, this bread brings a comforting, homemade quality to any meal.

Ingredients

Directions

  1. Sprinkle yeast over 1/3 cup lukewarm water in a small bowl.
  2. Stir in 1 teaspoon honey and let dissolve for five minutes until foamy.
  3. In a large mixing bowl, combine 1 cup lukewarm water, molasses, oil, and mashed potatoes.
  4. Mix the wet ingredients until smooth.
  5. Add the yeast mixture, onion starter, 1 tablespoon caraway seeds, and salt to the bowl.
  6. Mix until well-blended.
  7. Add whole-wheat flour (reserving 1/2 cup for kneading) and wheat germ.
  8. Mix well for about 5 minutes to form a shaggy dough.
  9. Let dough rest for 10 minutes.
  10. Add rye flour to the dough.
  11. Knead on a floured board for about 10 minutes, incorporating the reserved 1/2 cup whole-wheat flour as needed, until dough is elastic and springy.
  12. Place dough in an oiled bowl, turning it over to coat the surface with oil.
  13. Cover the bowl and let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
  14. Stir down dough and divide into two equal loaves.
  15. Shape loaves into rounds and place on a cookie sheet sprinkled with corn meal, or place in oiled loaf pans.
  16. Glaze tops with beaten egg and sprinkle with remaining 1 teaspoon caraway seeds.
  17. Set to rise in an unheated oven for approximately one hour.
  18. Preheat oven to 400°F (200°C).
  19. Bake at 400°F (204°C) for 20 minutes.
  20. Reduce oven temperature to 375°F (190°C) and bake for 30 minutes longer, or until bread sounds hollow when tapped.
  21. Cool on a wire rack before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 184kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2443.4mg102%
Total Carbohydrate 37.4g13%
Dietary Fiber 3.8g16%
Sugars 2.6g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rye bread, sourdough, caraway, molasses, whole wheat, homemade bread, rustic loaf, potato bread, yeast bread, hearty, traditional, crusty, artisan, onion starter, baking, comfort food, European style, grain, fermentation, loaf
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