Gentle Sourdough Rye Sandwich Bread – Sourdough Brandon


This submit could comprise affiliate hyperlinks for merchandise and components I take advantage of and advocate. For extra info, see my affiliate disclosures.

Rye flour is among the most nutrient-dense, flavorful flours you may add to bread and this tender Sourdough Rye Sandwich Bread doesn’t disappoint!

With a touch of sweetness from molasses and anise-like taste of caraway seeds, this sourdough rye sandwich bread makes glorious deli sandwiches and breakfast toast with out being overly bitter.

Rye breads have a popularity for being heavy and dense. To realize the softness for this bread, I solely use 30% rye flour and scald the rye flour utilizing the Yudane technique. This Japanese method gelatinizes the flour, creating an additional tender loaf with increased hydration and staying recent for longer. It makes all of the distinction!

Stack of slices of sourdough rye sandwich bread with caraway seeds.Stack of slices of sourdough rye sandwich bread with caraway seeds.

🌾 What’s Rye Flour?

Whereas many assume rye is a sort of wheat, rye is definitely a sort of grass that’s carefully associated to wheat and barley.

You possibly can develop rye as a canopy crop, nevertheless it’s extra generally grown as a grain to mill into flour, for beers and whiskey, and different cereals.

Not not like historic grains corresponding to einkorn and spelt, rye has been grown and cultivated for a lot of hundreds of years.

Rye breads are notably widespread in central, japanese, and northern Europe. Some widespread variations of rye breads embody pumpernickel, Jewish deli rye bread, rugbrød, black bread, flatbreads and crisps, and so on.

Baking with Rye Flour

There are a lot of sorts of rye flours offered in the marketplace starting from gentle or white to darkish rye flour. The colour distinction is because of how a lot bran or germ is left intact within the flour.

All variations will work on this rye sandwich bread recipe, however I choose baking with medium rye flour. That approach, you continue to get the rye’s strong, earthy taste however lighter texture, which works nicely for sandwich breads.

As a consequence of its decrease gluten content material, rye flour might be difficult to work with in massive portions. It’s not gluten-free like buckwheat flour, however can really feel that approach when mixing or working with it. Rye breads won’t go the windowpane take a look at and may get fairly sticky in massive quantities.

Sourdough micro organism yeasts love the soluble sugars and vitamins in rye flour. I all the time advocate including some when making a brand new sourdough starter from scratch and I like to recommend including some rye flour to your starter if it is advisable to strengthen it.

Lastly, should you’re on the lookout for barely extra bitter taste in your sourdough breads, rye flour is a superb addition! I take advantage of a contact in my on a regular basis sourdough bread recipe, pretzels, and bagels, for many further taste.

Bag of King Arthur Organic Rye Flour.Bag of King Arthur Organic Rye Flour.

👨‍🏫 Baker’s Proportion Desk

I embody a baker’s proportion chart to scale a recipe up or down simply. With baker’s percentages, the complete weight of all flour within the recipe is 100%.

I additionally embody the prefermented flour and water from the levain within the flour weight (30g every).

If you wish to study extra about baker’s percentages, the King Arthur web site has a extra detailed reference page on why and the way they’re calculated.

Elements Weight Baker’s Proportion
Bread Flour 350 grams (consists of 30g for levain*) 70%
Rye Flour 150 grams 30%
Sea Salt 9 grams 1.8%
Sourdough starter 30 grams (all for levain) 6%
Water 395 grams (consists of 30g for levain, divided) 79%
Molasses 35 grams 7%
Caraway seeds 9 grams 1.8%

*Notice: In case you decide to not make a levain, use 90 grams of lively sourdough starter.


Click on the hyperlinks beneath for my favourite instrument suggestions.

USA Small pullman panUSA Small pullman pan
  • Baking Scale
    • Flour and sourdough starter can weigh in another way from individual to individual, so weighing your components will assist you be extra constant and get a greater outcome!
  • Bread Loaf Pan
    • My favourite loaf pan is the small USA Pullman Pan that’s 9″x4″. The tall, straight sides assist your loaf bread rise tall and offer you a professional-looking loaf. I don’t usually use the lid. The heavy-duty bread pan bakes evenly and has a pure non-stick coating so that you don’t have put together the pan!
    • Alternatively, use a greased 9×5″ bread loaf pan.
  • Stand Mixer (advisable)
    • This rye bread is somewhat sticky. A stand mixer with a fitted dough hook attachment is useful for constructing energy.
    • Nevertheless, you may combine by hand if wanted. Chances are you’ll have to flour your palms a bit although, which is able to lead to a barely denser loaf.
  • Brød and Taylor Folding Proofer (elective, however useful)
    • My residence tends to remain cool, so I proof all of my breads on this handy proofing field that may additionally act as a sluggish cooker.

🛒 Elements Wanted:

Click on on the hyperlinks beneath for my ingredient suggestions.

Labeled bowls of ingredients needed for sourdough rye sandwich bread, including bread flour, rye flour, water, molasses, salt, sourdough starter, and caraway seeds.Labeled bowls of ingredients needed for sourdough rye sandwich bread, including bread flour, rye flour, water, molasses, salt, sourdough starter, and caraway seeds.
  • Bread Flour
    • Excessive-protein bread flour has the next gluten content material, which is required to get this rye loaf to rise tall and maintain it’s construction (as a result of rye flour has much less gluten). I push fermentation fairly far for the very best outcomes on this loaf, so a bread flour like King Arthur Bread Flour at 12.7% protein content material is useful.
  • Rye Flour
    • I take advantage of medium rye flour, however you should utilize one other rye flour as nicely, together with freshly milled flour from rye berries.
  • Salt
  • Molasses
    • Use unsulphered molasses. I don’t advocate substituting it with blackstrap molasses because it has a decrease sugar and moisture content material, and is barely bitter.
  • Sourdough Starter
    • I don’t have industrial yeast to this sandwich bread. In case you don’t have an lively sourdough starter, discover ways to make one in per week following my how-to information. Don’t use sourdough discard for this recipe except you add on the spot yeast to the dough. See my high sourdough starter ideas.
  • Water
  • Caraway seeds
    • Caraway seeds are a standard addition to rye breads, however you’re welcome to go away out or substitute with fennel seeds. Barely crushed coriander seeds can work, too.

⏰ Pattern Baking Schedule

The chart beneath is a pattern baking schedule for this sourdough rye bread that works decently for y schedule. Many steps are versatile, relying by yourself day-to-day schedule.

For instance, you can also make the levain the evening earlier than by utilizing a smaller quantity of starter and better ratio of flour and water. You can too proof the dough in a single day within the fridge for as much as two days to bake by yourself time.

Steps Time
1. Make Levain 9:00am
2. Make Yudane 1:30-2:00pm
3. Combine Dough 2:00pm-2:15pm
4. Bulk Fermentation 2:15pm-7:15pm (5-6 hours)
5. In a single day Chilly Proof 7:15pm-(or as much as two days)
6. Form Subsequent day, 8:00am
7. Closing Proof 8:15am-1:15pm (5 hours)
8. Bake 1:15pm-1:55pm
Loaf of sourdough rye sandwich bread sliced on a cutting board with a bowl of caraway seeds.Loaf of sourdough rye sandwich bread sliced on a cutting board with a bowl of caraway seeds.

👨‍🍳 Make Sourdough Rye Sandwich Bread

Observe this visible and detailed recipe information as you make the very best tender sourdough rye sandwich bread with caraway seeds.

1. Make the Levain

Combine 30g of sourdough starter, 30g of bread flour, and 30g of water in an empty jar.

In case you’d choose to skip making a levain, use 90g of lively sourdough starter as an alternative.

Cowl with a moist tea towel, plastic wrap, or beeswax and set it in a heat location (75-80ºF) for about 5 hours till it’s doubled and bubbly.

Notice: What’s handy about making a levain is that the schedule may be very versatile. I usually make a levain with a 1:1:1 ratio, however you may simply alter the ratios to suit your schedule higher.

For instance, you should utilize much less starter and feed it extra flour and water the evening earlier than so it’s lively within the morning. That approach, you may combine it into your dough within the morning.

In case you have a rye sourdough starter, you should utilize that as an alternative.

2. Make the Rye Yudane

An hour or so earlier than the levain is prepared, make the yudane. That ensures it has time to chill some earlier than mixing it into your dough.

In a small mixing bowl, add 100 grams of rye flour. Pour 150 grams of boiling water on high to scald the flour after which use a spatula or spoon to combine till totally hydrated. The yudane may be very thick and stiff.

Permit to chill to room temperature for at the very least an hour earlier than mixing into your dough.

Why Make a Yudane?

Like tangzhong, yudane is one other technique of constructing breads further tender. The yudane gelatinizes the dough, permitting it to take in extra hydration and helps hold the bread tender for days. Different comparable strategies are making a roux or scalding the flour.

Yudane is a technique I take advantage of for pillowy Sourdough Cinnamon Rolls and Sourdough dinner Rolls.

3. Combine the Dry Elements

In case you haven’t toasted your caraway seeds, add them to a small skillet over medium warmth. Control them whereas swirling the pan till they’re aromatic, simply a few minutes. Take away from the warmth.

Combine 320 grams of bread flour, 50 grams of rye flour, 9 grams of toasted caraway seeds, and 9 grams of salt within the bowl of a stand mixer fitted with the dough hook attachment.

Small bowl of caraway seeds.Small bowl of caraway seeds.

4. Combine the Dough

When the levain is prepared, add all of it together with all the yudane, 35 grams of molasses, and 215 grams of heat water to the bowl of the stand mixer.

Use the dough hook attachment to combine the sandwich bread dough on low-medium pace for about 5 minutes. Because of the rye flour, this dough won’t go the windowpane take a look at, nevertheless it ought to clear and slap the perimeters of the bowl.

Mixing by hand: In case you combine this dough by hand, it is going to be very sticky and also you’ll have to flour your palms, the work floor, and the dough all through mixing.

Knead on a frivolously floured floor with floured palms for about 10 minutes and solely add flour as vital to stop sticking. The dough will probably be denser due to the added flour.

Close up of mixing the sourdough rye sandwich bread in a stand mixer with the dough hook attachment.Close up of mixing the sourdough rye sandwich bread in a stand mixer with the dough hook attachment.

5. Bulk Fermentation

Calmly drizzle a little bit of olive oil or impartial oil in your proofing bowl and rub the oil all alongside the underside and sides of the massive bowl together with your fingertips.

Switch the dough to the frivolously oiled mixing bowl.

Cowl and place in a heat location (round 80ºF ideally) for bulk fermentation. A heat ambient temperature will assist the dough proof quicker.

Ferment the dough for 5-6 hours complete, or till it at the very least doubles in measurement. This dough generally is a little sluggish, so don’t be afraid to increase it additional if wanted.

Do I have to do stretch and folds?

No, except your dough appears notably slack because it’s proofing. To check, you may pull a small a part of the dough after an hour and see if it breaks aside instantly or has resistance and elasticity.

If it breaks aside, give the dough a set of stretch and folds to strengthen the gluten construction some extra.

6. In a single day Proof

Place the dough into the fridge to proceed proofing in a single day and as much as two days.

The dough seemingly received’t develop an excessive amount of through the cold-proof, however it’s going to develop extra taste and proceed to ferment slowly within the fridge.

The cold-proof may also assist with shaping.

7. Form

The following day, or baking day, take away the chilly dough from the fridge, and punch down the dough.

Flip the dough onto a frivolously floured floor and use your palms to stretch it into an oblong slab a couple of foot lengthy. It doesn’t must be actual because the dough will fill in because it proofs.

Then, use floured palms to roll up the dough right into a log.

8. Closing Proof

Switch the dough to an oiled or greased bread loaf pan, seam-side down.

Cowl and proof in a heat location for five hours, or till the dough rises to the highest of the pan or at the very least doubles in measurement. It rose to the highest of my pullman pan as seen within the pictures beneath!

Since rye breads might be dense, I discover that it’s higher to err on the aspect of overproofing this dough than underproofing or else you’ll have a squat and dense loaf. Don’t be afraid to push proofing longer if wanted as a result of the dough received’t rise a lot or in any respect when baking.

To check when the dough is completed proofing, you should utilize the finger-poke take a look at. Take a floured finger and poke the dough. If the dough springs again shortly and it feels dense, then it’s underproofed. If the dough feels very gentle and leaves an indentation, then it’s prepared!

9. Bake

Preheat the oven to 425ºF (218ºC).

Use a pastry brush to brush the highest of the loaf with an egg wash and high with extra caraway seeds.

Bake for 10 minutes. Then, decrease the oven temperature to 375ºF (191ºC) and bake for an additional 30-35 minutes. This preliminary blast of warmth helps with oven spring and somewhat extra peak to the bread (like my Sourdough Brioche Bread).

Bake till the crust is darkish brown and the inside temperature reads 200ºF (93ºC) when an instant-read thermometer is caught into the center.

If it’s underbaked or sliced too early, it’ll be gummy inside.

Cool on a wire rack for a couple of minutes. Then, end up the new bread loaf from the pan and funky for at the very least an hour.

This fashion, the perimeters of the bread don’t get soggy because it cools.

Lastly, slice and luxuriate in!


Retailer

The molasses, sourdough, and yudane assist protect the loaf for longer than most sandwich breads, whereas remaining tender and straightforward to slice.

You possibly can retailer rye bread coated at room temperature for 3-4 days. As soon as sliced, and the longer it sits, the bread will start to dry out some. This may be remedied by reheating in a toaster oven for a few minutes.

To retailer within the fridge, you may hold the bread coated for a couple of week.

Freeze

After baking and cooling, slice the bread and place the slices right into a freezer-safe bag. Freeze for 3 months.

To reheat, merely place the slices in a toaster oven or oven at 350ºF (177ºC) for a couple of minutes till warmed by means of.

Slice of sourdough rye sandwich bread with butter and a bite taken out of it on a plate with a butter knife.Slice of sourdough rye sandwich bread with butter and a bite taken out of it on a plate with a butter knife.

❓ FAQs:

Can I double the recipe?

Sure. Double all the components and divide the dough in two if you form it and bake in two bread loaf pans.

What to eat with rye sandwich bread?

Rye bread is hearty. It goes notably nicely with winter stews or soups, toasted with butter, or made into any deli lunch sandwich.

Is that this sourdough rye sandwich bread vegan?

Sure, simply skip the egg wash and brush with coconut oil or plant-based butter.

Can I take advantage of complete wheat flour as an alternative of rye flour?

Do I would like a rye sourdough starter?

No, I take advantage of a 100% hydration sourdough starter fed with bread flour for this recipe. In case you occur to have a rye starter, you should utilize it right here.

What goes nicely with rye sourdough?

Rye bread is hearty, denser than typical loaves, and has a extra strong and typically extra bitter taste than typical sourdough breads. It goes pairs notably nicely with cheeses, smoked salmon and cream cheese, pastrami or different deli lunch sandwiches, or open-faced sandwiches with roasted and uncooked greens.

What does rye do to sourdough?

Rye is stuffed with vitamins and soluble sugars, which sourdough yeasts love. Use rye flour to strengthen your sourdough starter or improve the speed of fermentation in breads.


Different Enriched Bread Recipes You Could Get pleasure from:

Two loaves of sliced sourdough anadama bread with one slice on a plate with butter.Two loaves of sliced sourdough anadama bread with one slice on a plate with butter.

Sourdough Anadama Bread

Sourdough Anadama Bread is a traditional hearty New England loaf bread made with cornmeal and…

Sourdough Garlic Knots with marinara sauce and parsleySourdough Garlic Knots with marinara sauce and parsley

Sourdough Garlic Knots

Discover ways to make the very best Sourdough Garlic Knots with a pull-apart texture and irresistible…

Two sourdough babkas with jam on a wire rackTwo sourdough babkas with jam on a wire rack

Sourdough Babka with Any Jam

This sourdough babka might be crammed with any fruit jam or unfold you select! The…

Multiple sourdough maritozzi filled with vanilla whipped cream and dusted with powdered sugarMultiple sourdough maritozzi filled with vanilla whipped cream and dusted with powdered sugar

Sourdough Maritozzi (Italian Candy Buns)

Sourdough Maritozzi are Italian candy buns crammed with whipped cream. These buns are made with…

Sourdough Dinner Rolls with Rosemary in panSourdough Dinner Rolls with Rosemary in pan

Sourdough Dinner Rolls with Rosemary

These tender pull-apart Sourdough Dinner Rolls with Rosemary are so fluffy and buttery! The brioche…

Soft sourdough pretzels with a bowl of mustardSoft sourdough pretzels with a bowl of mustard

Sourdough Pretzels

Discover ways to make these tender Sourdough Pretzels with this detailed, visible recipe. No lye…

Sourdough Cinnamon Rolls with Cream Cheese Frosting in a Cast Iron SkilletSourdough Cinnamon Rolls with Cream Cheese Frosting in a Cast Iron Skillet

Sourdough Cinnamon Rolls with Brown Butter Cream Cheese Frosting

These brioche Sourdough Cinnamon Rolls have a tender, fluffy, and pull-apart texture! The rolls are…

Sliced sourdough sandwich bread on serving platterSliced sourdough sandwich bread on serving platter

Sourdough Sandwich Bread

Discover ways to make do-it-yourself sourdough sandwich bread with this simple and scrumptious recipe. This…

Crumbshot of sourdough brioche with loaf in backgroundCrumbshot of sourdough brioche with loaf in background

Sourdough Brioche Bread

This Sourdough Brioche Bread recipe is so tender, fluffy, and buttery! Discover ways to make…

Sourdough challah sesame seedsSourdough challah sesame seeds

Sourdough Challah Recipe

Bake scrumptious sourdough challah with this detailed recipe and information. The information walks you thru…


Sourdough Rye Sandwich Bread

This tender and nutritious Sourdough Rye Sandwich Bread is made with a touch of sweetness from molasses and fragrant caraway seeds. The rye bread is superb for deli lunch sandwiches and toast. The simple yudane technique (or scalding of flour) helps the loaf keep tender and plush for a lot of days.

Prepare dinner Time40 minutes

Proofing Time22 hours

Complete Time22 hours 40 minutes

Yield or Serving: 1 loaf

Sourdough Rye Sandwich Bread

Stop your display from going darkish

  • Combine the levain components in a jar. Cowl and set in a heat location (75-80ºF) for about 5 hours till doubled and bubbly.

    30 grams Water, 30 grams Sourdough Starter, 30 grams Bread Flour

  • About an hour earlier than the levain is prepared, make the yudane. Place the rye flour in a small mixing bowl. Then, pour within the boiling water to scald, stir, and funky to room temperature.

    100 grams Medium Rye Flour, 150 grams Boiling Water

  • If the caraway seeds usually are not toasted, toast them in a small skillet for a few minutes over medium warmth till fragrant.Within the bowl of a stand mixer*, combine the bread and rye flours, salt, and toasted caraway seeds.

    320 grams Bread Flour, 50 grams Medium Rye Flour, 9 grams Sea Salt, 9 grams Caraway Seeds

  • Add the molasses, all the levain, all the yudane, and heat water into the stand mixer bowl fitted with the dough hook attachment.Start mixing on low pace till the sticky dough comes collectively, a few minutes. Then, slowly improve the pace to medium-low and blend for about 5 minutes till the dough is smoother and does not persist with the perimeters of the bowl. It won’t go the windowpane take a look at.

    35 grams Unsulphered Molasses, Levain, 215 grams Heat Water, Rye Yudane

  • Calmly oil a bowl and switch the mass of dough to the bowl for bulk fermentation.Cowl and bulk ferment in a heat location for 5-6 hours complete, or till it at the very least doubles in measurement.
  • Place within the fridge to proof in a single day and as much as two days.

  • The following day, or baking day, punch down the dough and switch it out onto a frivolously floured floor. Use your palms to form the dough into an oblong slab, about ¼-inch thick. Then, roll it up right into a log and place it right into a greased small pullman pan or bread loaf pan.

  • Cowl and proof in a heat location for five hours, or till the dough rises to the highest of the pan. Push the ultimate proof if wanted for longer.

  • Preheat the oven to 425ºF (218ºC).Beat an egg right into a small bowl and brush the egg wash on high of the dough and sprinkle the highest with extra caraway seeds earlier than baking.Bake for 10 minutes. Then, decrease the oven temperature to 375ºF (191ºC) and bake for an additional 30-35 minutes or till the crust is darkish brown and the inside temperature reads 200ºF (93ºC).Cool within the pan on a wire rack for five minutes after which flip the bread out to chill at the very least an hour on the wire rack. Slice and luxuriate in!

    1 Egg

  • *The rye bread might be sticky to combine by hand, however doable. Flour your work floor, palms, and the dough all through mixing and knead for about 10 minutes. Solely add extra flour as vital so the bread doesn’t come out too dense.
  • In case you don’t have or don’t get pleasure from caraway seeds, you may depart them out fully or substitute with fennel seeds.
  • Observe the guide for extra detailed directions, images, and ideas for making this sourdough rye sandwich bread.



0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x