Our wonderful contributor to this forum, @Fermentada, asked me to post my modified recipe for rye bread. Melissa, here it is:
Leah’s Reminiscent Sourdough Rye
This recipe is a modified version of Eric’s Artisan Sourdough Rye Bread posted on Breadtopia.com. ALL credit and thanks to Eric for his wonderful recipe that was the inspiration for me to try and make a bread similar in taste to what I enjoyed as a child. Please watch Eric’s video to see how he makes his original recipe.
Ingredients (I weigh most of my ingredients but have included volume measurements in the recipe.)
Water: 400 grams, 1 ¾ cups
Sourdough starter: 70 grams, 1/3 cup (I use my one-and-only starter which is an AP flour starter.)
Rye flour: 245 grams, 1 ¾ cups (I use Breadtopia’s Whole Rye Berries that I fresh mill myself for use in this recipe.)
Bread flour: 245 grams, 1 ¾ cups (I use Breadtopia’s High Protein bread flour which I find gives me the best rise in this recipe when combined with the rye flour.)
Caraway Seed: 1 ½ to 2 tablespoons (I didn’t weigh this.)
Salt: ½ teaspoon (Eric’s original recipe calls for 12 grams or approximately 1 ¾ teaspoons of salt. I needed to reduce the amount of salt for health reasons but still have enough salt in the recipe for taste. Using ½ teaspoon works for me. Please adjust the amount of salt as you like.)
- In a mixing bowl, mix the starter into the water. Then mix in the caraway seeds.
- In a separate bowl, combine the flours and salt.
- Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a couple minutes. Again let rest for 15 minutes and mix one more time as before. (I set a timer for about 3 minutes for each mixing.) Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours. (I live in the desert southwest and the ambient temperature in my house for approximately 9 months out of the year is around 78-80 degrees in my kitchen. During those months I let the dough sit out on my counter to rise for approximately 8-9 hours instead of 12-14 hours.)
- After fermenting/proofing on the counter, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. Sprinkle with flour and cover in plastic to let it rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well-floured clean kitchen towel and put the dough in there for the final rise. The final rise should last between 1 to 1 ½ hours. (In my home with the warmer temperatures I have been known to check the basket to see how the dough is rising after 40 minutes. Most of the time, it’s ready to bake.)
- Preheat your oven to 475 F a half hour before baking. (I just turn on my oven to preheat my clay baker when I put the dough into the basket for its rise.)
- Transfer your dough to your preheated clay baker, score your dough with a razor or sharp serrated knife, cover your clay baker and bake at 475F for 30 minutes. Remove the lid, reduce heat to 450 F and bake for 10 more minutes and bake until internal temperature is approximately 200 F.
- Let cool completely before eating.