Rye Bread Recipe

Step 1: Prepare the Starter

Combine 1 cup rye flour, 1 cup water, and 1 tablespoon of active sourdough starter in a bowl. Cover and leave it at room temperature for 24 hours.

Step 2: Make the Dough

In a large bowl, mix 2 cups rye flour, 1 cup all-purpose flour, 2 teaspoons salt, and 1 teaspoon caraway seeds. Add the starter you prepared and 1 cup of lukewarm water. Mix until a dough forms.

Step 3: Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth. You can use a mixer with a dough hook if preferred.

Step 4: First Rise

Place the dough in a greased bowl and cover it. Let it rise in a warm place for about 2 hours until doubled in size.

Step 5: Shape the Dough

Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.

Step 6: Second Rise

Cover the loaf and let it rise again for about 1 hour until it has risen above the edges of the pan.

Step 7: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 8: Bake the Bread

Bake for about 35-40 minutes until the top is golden brown and the bottom sounds hollow when tapped.

Step 9: Cool and Serve

Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.