Sourdough Rye Bread Recipe

Belarusians have a deep-rooted appreciation for bread, and this traditional recipe captures the essence of their baking heritage. Sourdough Rye Bread is a true delight for bread enthusiasts, boasting a robust flavor, dense texture, and a delightful tanginess. Made with a combination of rye flour and a sourdough starter, this bread offers a unique and satisfying taste that has been enjoyed for generations. Immerse yourself in the rich traditions of Belarus with our easy-to-follow Sourdough Rye Bread recipe, an invitation to savor the wholesome goodness of Eastern European baking.

Ingredients:

  • 2 cups rye flour
  • 2 cups bread flour
  • 1 ½ cups warm water
  • 1 cup active sourdough starter
  • 1 tablespoon molasses or honey
  • 2 teaspoons salt
  • Vegetable oil, for greasing
  • Cornmeal or additional rye flour, for dusting

Instructions:

  1. In a large mixing bowl, combine the rye flour, bread flour, warm water, sourdough starter, and molasses or honey. Mix well until the ingredients come together to form a sticky dough.
  2. Add the salt to the dough and continue to mix until it is fully incorporated.
  3. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
  4. Grease a clean mixing bowl with vegetable oil and place the dough in the bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 2-3 hours, or until it doubles in size.
  5. Once the dough has risen, punch it down gently to release any air bubbles. Shape the dough into a loaf shape and place it on a greased or parchment-lined baking sheet sprinkled with cornmeal or rye flour.
  6. Cover the loaf with a kitchen towel and let it rise again for about 1-2 hours, or until it has noticeably expanded.
  7. Preheat the oven to 425°F (220°C).
  8. Score the top of the loaf with a sharp knife, creating a decorative pattern.
  9. Bake the Sourdough Rye Bread in the preheated oven for 35-40 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
  10. Remove the bread from the oven and let it cool on a wire rack before slicing.
  11. Serve this irresistible Belarusian Sourdough Rye Bread as a centerpiece for your meals or enjoy it with your favorite spreads and toppings.

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