James Beard’s Sourdough Rye

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 204

Dietary: Vegetarian

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

Active dry yeast
Warm water (100-115°F)
All-purpose flour (approx)
Rye flour
Salt
Caraway seeds
Poppy seeds
Melted butter
Granulated sugar
Lightly beaten with 1 tbsp water (for egg wash)
Cornmeal (for dusting baking sheets)

Directions

1
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.
2
Cover the bowl tightly and let it stand at room temperature for 2 days, stirring occasionally if possible.
3
After 2 days, refrigerate the starter for at least 1 more day (24-48 hours).
4
The day before baking, remove 1 cup of the starter from the refrigerator.
5
In a separate large bowl, combine the 1 cup of starter, 2 cups rye flour, and 1 cup warm water.
6
Cover with plastic wrap and let this mixture stand overnight at room temperature to ferment.
7
The next day, stir down the fermented dough mixture.
8
Dissolve the second package of yeast in 1/4 cup warm water and add it to the bowl.
9
Add the salt, caraway seeds, poppy seeds, melted butter, and sugar to the bowl.
10
Gradually add up to 4 cups of all-purpose flour, 1 cup at a time, mixing until a stiff but workable dough forms.
11
Turn the dough out onto a floured surface and knead for 10 to 12 minutes until smooth and elastic.
12
Shape the dough into a ball and place it in a buttered bowl, turning to coat the top with butter.
13
Cover the bowl and let the dough rise in a warm, draft-free place until doubled in bulk, about 2 hours.
14
Punch down the dough and divide it in half.
15
Shape each half into a round loaf.
16
Place the loaves on baking sheets generously sprinkled with cornmeal.
17
Cover the loaves loosely and let them rise again until doubled in bulk, about 1 hour.
18
Preheat the oven to 375°F (190°C).
19
Brush the tops of the loaves with the egg wash mixture.
20
Bake for 30 minutes, or until the loaves are lightly browned and sound hollow when tapped on the bottom.
21
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.

Read it online: https://www.chefs-mate.com/recipe/james-beards-sourdough-rye/