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

1. 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

1. In a large bowl, mix molasses, oil, salt, optional seeds, warm water, lemon juice and starter.  Add the yeast mixture and mix well.
2. Add the rye flour and beat with an electric mixer on low for 2 minutes, or by hand for about 200 strokes.
3. Add all purpose flour by the half cup full until a stiff dough is formed.
4. 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.
5. 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.
6. Punch down the dough and divide into two pieces for regular sized loves, or four pieces for mini loaves.
7. 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.
8. 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.
9. Allow finished loaves to cool on rack.