Dark Rye Bread Recipe (with Sourdough Discard)
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5.0
6 reviews
Excellent
Dark Rye Bread Recipe (with Sourdough Discard)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 400 g bread flour King Arthur brand recommended
- 250 g dark rye flour
- 150 g rye malt flour substitute for dark rye flour if not available
- 608 g water at 85F/29C
- 200 g sourdough starter Sourdough discard (at 83% hydration). Adjust water content if your sourdough has a higher or lower hydration level.
- 18 g kosher salt
- 21 g honey use a good quality flower honey
- 5 g instant yeast SAF Gold recommended
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Instructions
- Add water and sourdough discard to a large bowl and stir until the starter is dispersed.
- Add the flour, honey, then the yeast on one side, and salt on the other, ensuring the two don't touch each other. Mix with a large metal spoon until it becomes hard to mix, then finish mixing by hand, until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 30 minutes.
- Thirty minutes later, perform a set of stretches and folds, then another one after 20-30 minutes, and another one 20-30 minutes later. Let the dough continue fermentation for another 4-5 hours or until it doubles in size. Don't let it increase in size more than that.
- Gently turn the dough over onto a work surface and cut it in half with a serrated knife. Shape each piece into a log about 9" long, then place the logs seam side down into liberally buttered 9" x 5" bread pans.
- Cover each pan with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then a plastic wrap. Let proof for about 1-2 hours or until the dough increased in size by about 40-50%.
- Preheat the oven to 475F (245C). Fill another bread pan or similar with boiling water about halfway and carefully place it on the bottom of the preheated oven.
- Carefully open the oven, there will be hot steam in it, and transfer bread pans into the oven and bake at 450F (235C) for 20 minutes. SEE NOTES.
- After the 20 minutes, remove the water pan, decrease the temperature to 425F (220C) and bake for an additional 25 minutes.
- Next, remove the bread pans from the oven and place them on top of the stove. Using oven mitts, carefully remove the bread from the bread pans and place it on a cooling rack.
- Let the bread cool down before eating, about an hour to an hour and a half.
- Once the bread has fully cooled down, after about 3 hours, wrap it in plastic and store it at room temperature. It will stay fresh for a few days. After that, dice it and make croutons, this bread makes the most flavorful and delicious croutons.
Notes
- Everyone's oven bakes differently, sometimes very differently. Please, keep an eye on your bread the first time and adjust the temps as needed. The temps that I provided work flawlessly in my oven but may not work in yours, so keep that in mind.
- At these temps, the bread comes out crusty and dark-colored. If you like yours less crusty, drop the temps to 425F and 400F respectively. Enjoy!
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
292mg
(12%)
Potassium
72mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 292mg | 12% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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