The following is the Rogers Basic Rye Bread recipe, modified into a sourdough version.
We have never used lemon juice in bread baking before, but the packaging for our rye flour recommends it as a conditioner for no-additive flour. In fact, the packaging is very enthusiastic about the use of lemon juice in bread baking! 😀
We did not use the optional caraway seeds.
This time around, I decided to use our pizza stone. It’s been ages since I used it, and I wanted to see how it worked for bread baking. The stone cannot be oiled, so the surface is dusted with only corn meal to prevent sticking.
Basic Sourdough Rye Bread
1/2 cup warm water
1 tsp molasses
1 Tbsp Yeast
- Dissolve yeast and honey in warm water and let stand for 10 minutes.
2 Tbsp molasses
1/4 cup vegetable oil
1 Tbsp salt
1 cup water
1 cup rye sourdough starter
1 Tbsp lemon juice
3 cups rye flour
2 1/2 – 3 1/2 cups all purpose flour
Optional: 1 Tbsp caraway seeds
Optional: egg wash (1 egg beaten in about 1 Tbsp water)
Note: honey can be used in place of molasses
- In a large bowl, mix molasses, oil, salt, optional seeds, warm water, lemon juice and starter. Add the yeast mixture and mix well.
- Add the rye flour and beat with an electric mixer on low for 2 minutes, or by hand for about 200 strokes.
- Add all purpose flour by the half cup full until a stiff dough is formed.
- Turn the dough onto a floured surface and knead thoroughly, adding more flour as needed. Knead for about 5 minutes, or until dough is smooth and elastic.
- Form the dough into a ball and place into a greased bowl, turning the dough to coat all sides with oil. Cover and place in a warm spot to rise until doubled; about 1 – 2 hours.
- Punch down the dough and divide into two pieces for regular sized loves, or four pieces for mini loaves.
- Lightly knead and shape the pieces into loaves and place onto prepared baking pans. Cover and let rise for about 20 minutes. Score the loaves with a sharp knife. Add optional egg wash.
- Place in centre rack of oven preheated to 350F. Bake for about 40 – 45 minutes for regular sized loaves or about 25-30 minutes for mini-loaves.
- Allow finished loaves to cool on rack.