Overnight Sourdough Rye Bread

overnight.sourdough.rye.fresh.baked

Fresh out of the oven!

This is a bread that needs a LOT of time!  The finished result, with its tangy sourdough flavour, is well worth it.

Begin by preparing the starter the evening before.  We used our rye starter, The Rye of SourOn, but a regular starter can be used as well.

Overnight Sourdough Rye Bread

Overnight starter:
1 cup sourdough starter
2 cups warm water
2 1/2 cups rye flour

  1. Mix the ingredients in a large bowl.  Cover and let stand overnight in a warm place, such as the oven with the light on.overnight.sourdough.rye.sliced

Ingredients:

Overnight starter
1 cup milk
3 Tbsp butter
3 Tbsp sugar
2 tsp salt
1 Tbsp active dry yeast
1/4 cup warm water
3 cups rye flour, or 2 1/2 cups rye flour, 1/2 cup flax meal
3 – 5 cups all purpose flour
1/8 cup crushed sunflower seeds, to coat top of loaves (optional)
(place roasted, salted sunflower seeds into a slide lock freezer bag and crush with a rolling pin)

The night before: prepare overnight starter

The next morning:

  1. Pour the milk into a saucepan and scald.  Add the butter to melt, then stir in salt and sugar. Set aside to cool for about 10 minutes.
  2. Sprinkle yeast over warm water and let stand for about 5 minutes.
  3. Stir yeast and cooled milk mixture into the overnight starter.  Stir well.
  4. Mix in optional flax meal and rye flour.  Beat thoroughly until batter is smooth.
  5. Cover lightly and set in a warm, draft free place to rise until almost doubled in size; about 30-40 minutes.

    overnight.sourdough.rye.risen.loaves

    Shaped loaves after rising.

  6. Stir down dough.  Add all purpose flour, a little at a time, until a medium stiff dough begins to form.  Turn onto a floured surface and knead in more flour, as needed.  Continue kneading for another 8-10 minutes, or until soft and elastic.
  7. Divide dough in half, cover lightly and let rest for 10 minutes.
  8. Prepare baking sheet or loaf pans.
  9. Shape the dough into loaves.  Place crushed sunflower seeds onto kneading surface and press tops of the loaves into the seeds before placing on the baking sheet/into loaf pans.
  10. Cover lightly and let rise for about 1 hour in a warm, draft free place.
  11. Preheat oven to 375F.  Bake for about 45 minutes.  Note: if the bread is a golden brown at 30 minutes, tend with foil to prevent further browning.
  12. Place baked loaves on cooling racks.

overnight.sourdough.rye.sliced.title

 

Basic Sourdough Rye Bread

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 Breadsourdough.rye.prep

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.

sourdough.rye.baked

Sourdough Rye Bread

Recently, I was finally able to find a bag of rye flour.  Of all the things I knew would be harder to come by after moving here, rye flour was not one of them!

In anticipation of baking day, I got a rye sourdough starter going last night, using 2 cups rye flour, 2 cups warm water, and about 1/3 cup of our usual starter.

Allow me to introduce you to…

Overnight Rye Sourdough Starter

…The Rye of Sour-on.

My kids are hilarious.

Sourdough starter

Sir Sour Alot is looking good!

Because our original starter has aged so well, it can be shared or used as a base for “overnight starters”, which some recipes call for.

The girls didn’t bother looking up any rye bread recipes.  They just modified their usual Quick and Easy Sourdough recipe (minus the optional garlic and Parmesan with herbs).  With their usual double recipe, they used 2 cups of rye starter, substituted the sugar with molasses, and added 3 cups of rye flour before switching back to all purpose.

Rye sourdoug bread loaves

Rye sourdough bread

The result was a denser bread that didn’t rise as much during backing.  Which is good, because it means they slices will fit completely in the toaster, unlike our usual loaves, which sometimes need to be flipped. 😀

Slices of rye sourdough bread

Still warm from the oven!

Hearty and delicious!

I like the idea of using multiple kinds of flour when baking bread, but that requires having multiple kinds of flour on hand.  Which we really don’t have the space for, anyhow.  So we usually just use all purpose flour, since it gets used for so many other things as well.  I think I’ll make an exception for rye flour – which was only available in a small bag, anyhow.

It looks like we’ll be maintaining two sourdough starters now; Sir Sour Alot and the Rye of Sour-on.

The Re-Farmer