Easy Sourdough Rye Bread Recipe Sourdough Olives Instructions. combine 8 oz active sourdough starter, 12 oz warm water, 5 oz rye flour and 1 cup (5 oz) of the bread flour. mix with the paddle on low speed until it forms a thick batter. cover the bowl and set aside for 30 60 minutes. if using a stand mixer, change to the dough hook. Cover the loaf and let it rise for 50 to 60 minutes in a warm place. preheat the oven to 450°f. uncover the loaf, and slash a cross onto the top, to allow for expansion. bake the bread for 15 minutes, then lower the oven temperature to 425°f, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown.
Sourdough Rye Bread Caroline S Cooking Place in a greased 9" round pan or ceramic baker, cover, and let rise for 45 to 60 minutes. preheat the oven to 400°f. when the loaf is almost doubled, slash the top and bake for 25 to 30 minutes, until nicely browned and hollow sounding when thumped on the bottom. remove from the oven and cool on a rack. Warm the mixing water to 82°f (28°c). place the flour, water, salt, and levain in a large bowl. with wet hands (or, my preference, using a sturdy dough whisk), mix thoroughly until no dry bits remain. gather up the dough into a ball in the center of the mixing bowl (see below, right). Turn oven down to 450 degrees f and slide dutch oven in. bake for 20 minutes, then remove cover. turn heat down to 430 degrees f, and bake for 20 to 25 more minutes, until crust is golden brown and crackly. remove from oven, and remove bread from dutch oven and place onto a cooling rack. Reduce the temperature to 450 degrees and let the bread bake for 45 minutes. dutch oven method: pre heat a dutch oven or my favorite potato pot in the oven at 500 degrees for about 30 minutes. working quickly, take the pot out of the oven and place the scored bread, parchment paper included, into the pot.
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