Sourdough Rye Sandwich Bread
Made with traditional sourdough techniques and wholesome rye flour, this sourdough rye sandwich bread is perfect for sandwiches or as a tasty side to any meal.
Equipment
- 1 9x5 inch loaf pan
- Mixing bowl
- Food scale
Ingredients
- 50 grams active sourdough starter
- 310 grams lukewarm filtered water
- 50 grams dark maple syrup
- 12 grams coconut sugar or brown sugar (optional )
- 350 grams bread flour
- 150 grams medium rye flour
- 4 tablespoons unsalted butter (softened)
- 10 grams salt
Instructions
Mix the dough
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In a medium mixing bowl dissolve the sourdough starter, maple syrup, & coconut sugar (if using) in the water. Mix using a fork.
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Next, add the flour and mix until all the flour has absorbed the water. Cover the mixture and allow it to rest for 30-45 minutes.
Add the butter & Salt
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Once the dough has rested, add the salt and butter to the mixture.
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Tip: spread the butter over the dough mixture and dimple it in. Continuously fold it in and start to knead the dough.
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Knead the dough for 8-10 minutes or until it comes together and the butter is incorporated. This requires patience if kneading by hand. The dough gets stickier before stronger. Use very small amounts of flour to help with the stickiness.
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Once the dough is smooth and stays together, place it in a greased (butter or oil) bowl, cover the mixture, and allow it to rest for 8-10 hours.
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Perform 1-2 stretch and folds within 30-minute increments for optimal gluten development.
Shape the dough
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The following morning, turn the dough out onto a lightly floured surface.
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Place the dough onto a lightly floured work surface and pat it into a rectangle (about 12×12 inches).
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Fold the right and left side to the center and roll it from the bottom into a log shape.
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Pinch the seams if needed and place the shaped dough into your buttered pan.
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Cover the pan with oiled plastic wrap, and allow it to rest for 2-4 hours. Ideally, you want the middle of the dough to rise 1 inch above the rim of the pan before baking.
Bake the sourdough rye sandwich bread
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30 minutes before you are ready to bake, preheat the oven to 500 degrees F.
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Once the dough has risen 1 inch above the rim of the pan, decrease the oven temperature to 375 degrees F and bake for 35-40 minutes on the center rack. Tip: brush melted butter immediately upon removing it from the oven for an even softer crust.
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Once complete, let it rest for 5 minutes in the pan before transferring it to a cooling rack. Allow it to cool completely before cutting into it (2-3 hours) and enjoy!
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This bread can be stored in an airtight container or bread bag of your choice for up to 4 days at room temperature. You can also freeze a loaf for up to 3 months.
Notes
Baker's schedule option 1: feed your starter the day of, mix the dough in the evening, and bake for the following morning.
Baker's schedule option 2: feed your starter in the evening, mix the dough the following morning, allow the dough to rise, and place it in the refrigerator overnight. Shape, proof, and bake the dough the following morning.
Bulk rise 1: 8-10 hours @ 68-70 degrees F.
Bulk rise 2: 2-4 hours @ 68-70 degrees F.
These times can vary depending on the temperature in your environment. Watch the dough, not the clock.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
