Artisan Sourdough Rye Bread

Name: Artisan Sourdough Rye Bread
Cuisine: European
Ingredients: Water: 400 grams, 1 2/3 cups; Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version); Instant Yeast: 1 tsp (omit if making sourdough leavened version); Whole Rye Flour: 245 grams, heaping 1 3/4 cups; Bread Flour: 245 grams, heaping 1 3/4 cups; Molasses: 44 grams, 2 Tbs; Fennel Seed: 8 grams, 1 Tbs; Anise Seed: 2 grams, 1 tsp; Caraway Seed: 3 grams, 1 tsp; Salt: 12 grams, 1 3/4 tsp; Zest of 1 Orange

Instructions

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Updated at: Thu, 21 Nov 2024 12:26:15 GMT