Here’s a recipe for sourdough rye bread without sugar:
Ingredients
- 1 cup (240g) active sourdough starter
- 1 1/2 cups (360ml) warm water
- 2 cups (240g) whole rye flour
- 1 cup (120g) bread flour (or all-purpose flour)
- 1 teaspoon salt
Instructions
- Mix Ingredients: In a large bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved. Add the rye flour and bread flour, and mix until a shaggy dough forms.
- Add Salt: Sprinkle the salt over the dough and knead it gently until combined. The dough will be sticky, which is normal for rye bread.
- First Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size.
- Shape the Dough: Turn the dough out onto a floured surface. Shape it into a round or oval loaf, depending on your preference.
- Second Rise: Place the shaped dough on a piece of parchment paper or in a floured proofing basket. Cover it and let it rise for another 1-2 hours, until puffed.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside to preheat as well.
- Bake: Carefully transfer the dough (using the parchment paper if applicable) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the crust is deep brown.
- Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy!
This hearty sourdough rye bread is perfect for sandwiches or simply toasted with butter.