How To Make Sourdough Rye Bread From Scratch
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- čas přidán 9. 01. 2023
- Watch me make a 100% rye sourdough bread. However, this easy recipe is so flexible that you can replace some of the rye flour with wheat flour to make this bread fluffier and lighter.
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#ryebread #sourdoughryebread #sourdoughbread - Jak na to + styl
Years ago I used to make rye bread all the time but when I moved to Florida I stopped making it. I always cut it with freshly ground wheat flour. I have some rye berries in my cupboard now I will grind and make rye bread. Thank you so much for this video.
Nice, Julie! And yes, you can replace any amount of rye flour with wheat flour. Happy baking 😊 ~ Anja
I'm so happy for those who asked. I do love rye bread and have been wondering how to make a good one. Thank you for posting! 🫓🍞
Yay! I am sure you'll love this rye bread especially since it's so easy to make - and the recipe is so flexible. Happy baking 😊🍞 ~ Anja
I've been watching and working with my sourdough starter as you do. Gradually, I'm starting to trust this loose method! Thank you for blowing open the overly meticulous starter instructions that rule the sourdough world! My fav combo is 300g rye and 200 white bread flour. I burned my inner forearm on a dutch oven and they are sooo heavy. I now use the poor person's Dutch oven - a metal Loaf pan for the dough and a second Loaf pan upside-down as a lid secured by large metal binder clips. Sooo much lighter and the pans don't need preheating.
I am so glad you're trusting your senses and feel for the dough! Believe me, I burn myself often with my cast iron 🤷♀️ but still love it ~ Anja
Keep your starter happy overnight by storing it in your kitchen oven with the oven light on overnight. It works perfectly.
I have succeeded using your method for the starter. Finally!! Your way of working with sourdough has changed my sour dough experience. 💚🌞
This makes me so happy to hear!!! Thank you so much for sharing and for commenting 😃 ~ Anja
Looks delicious!!
Love this video. Going to give it a try. After many failed attempts with sourdough recipes well yours worked for me and my neighbors love the bread as well. Was a nice way to thank them after the hurricane. Love your kitchen too!,
Yay! I am so happy to hear that you're happily and successfully sourdoughing! Thank you so much for your sweet comment 😊 ~ Anja
Wow. Just what I was looking for. Thanks.
Glad I could help!
Oh I love this! I’m going to make soon. I like the one with whole wheat and rye flour. Your teaching is so well explained. Thanks again.lacy
Thanks so much 😊
Yum. Thanks for sharing. 😊
So glad you enjoyed this! Thank you and happy bread-baking 😊 ~ Anja
I have taken a break from bread-baking but am about to get back into sourdough. My husband especially loves rye bread, so thank you for this info! God bless!
Nice and Happy baking 😊 ~ Anja
Amazing ■ Beautiful; I hope to study this one!
Yay!! Happy baking 😊 ~ Anja
Yum! Thanks again for a great video! ❤❤
Yay! So glad you enjoyed this 😊 ~ Anja
I used to work at a gluten free bakery so I made sourdough but I only ever mixed it and then set it up to proof but the boss would be the one to bake it ect.
I love sourdough and my husband loves rye so I thought “why not mix them together”.
Thank you for this video
Thank you--this is helpful as I get started baking with rye flour.
Wonderful!
Glad your home, hope your trip was all you wanted & more. Did you ever get your luggage?
Thanks for making things look things look so easy. Your a natural teacher. Blessings 🙏
Yes, we did eventually get our luggage after 12 days 😌. So glad you enjoyed this video - it actually IS that easy. Hope you'll get to bake it soon 😊🍞👍 ~ Anja
My starter is made with rye flour, and I usually make spelt bread with it. I am going to try your recipe tomorrow, thank you🥰!
Great! Sounds like you are ready to go! Happy baking 😊 ~ Anja
I love the way you do things by guesswork and use old things like the enamel mixing bowl. Your house is a bit like mine - with a cold kitchen as the walls are made of earth. I sometimes use a seed heating element of 18 watts to obtain a good actif sour dough and in winter its placed near my wood burner. I also add soaked spelt grains (dinkle?). My other wholemeal breads last 16 days in a plastic bag before any sign of mould; spraying the loaves with a salt water solution as soon as they are on a drying rack protects them from any mould attack. Thank you for a charming and well presented demonstration.
Thank you! I am glad you're enjoying my videos 😊
Thank you ❤
You're welcome 😊
Anja....THANK YOU SO MUCH....I will be trying your Rye. Made your Easy Sourdough
just took it out of ovn. UNBELIVABLE...SUCH A BEAUTIFUL HIGH RISE LOAF. Never have
I HAD SUCH A LOAF. I baked it in a Sasafrass Long Ironstone vessel. It worked fine. I
prefer the Long loaf. Easier to slice for me. YOUR SOUDOUGH BREAD RECIPE...IS THE BEST. THANK YOU AGAIN. Now looking forward to make the Anja Rye Bread.
That sounds great! I am so happy you're loving your breads! Thank you for your nice comment ~ Anja
@@OurGabledHome Sourdough Anja.....That is the BEST RECIPE. I have
learned so much from you. It is a GEM.
I am Austrian and I just discovered your sourdough starter recipe a couple days ago after seeing you on Farmhouse on Boone. I started a sourdough starter with Bio Einkorn Vollkorn and one with Bio Weizen Vollkorn. Very curious to see if this will work. I didn't wanna try the "complicated" sourdough version because we'll be in the US in the summer and I didn't wanna loose it, also my kids never liked the sourdough taste (after I started getting creative with it and not following every step exactly).
When my mom saw the starter today, I mentioned your videos. She remembered her Grandma using sourdough and letting the starter kinda dry out and crumble it with her hands (I think with flour). That's how she kept it till she was ready to use it again. I was very excited to hear that my family also has a sourdough tradition. I hope to be somewhat successful. THANKS FOR SHARING YOUR VIDEOS! 😊
Nice!! Any Vollkornmehl will get you better results than Weißmehl but it will be interesting to see if the einkorn performs better than wheat 🧐. With my sourdough method, you can easily make a new one if you lose one - or keep it in the fridge for weeks. Thank you so much for your nice comment und viele liebe Grüße von Anja
@@OurGabledHome I‘ll let you know if it worked out. I’m always more eye balling when I cook and love being creative or just winging it with whatever I have in the house. So your method definitely spoke to me a lot more. Vielen Dank! Schönen Tag. 😀
Hi Anja, I had to watch your great video again. This was my first sourdough bread I made. I used a buttermilk/rye starter that did very well. It was fun watching the different starters I made from various flours. Buttermilk/rye took off 😊
I made your rye with a combination of rye and whole wheat flours. I did the first fermentation in the frig overnight. Didn’t see a lot of activity. Was concerned. So i proceeded shaping the dough and putting in my floured bannaton. Rose it again with a little rising happening. Again concerned. Thought it was not working. But baked it and it looked just like yours. Couldn’t wait 24 hrs to cut it. After I sliced it and it was delicious. Denser than a white yeast bread dough I am used to making but a total success. Thank you so much..
Thank you so much for sharing and you are so welcome!
I get good results by wrapping my jar in a couple of towels. I just tested it last night and it worked pretty well. Thanks for sharing this video. I was going to reat rye flour as if it was wheat, until I discovered that it doesn't work in the exact same way.
Thanks for sharing!
@@OurGabledHome I'll give this one a try as well. So, thanks for sharing!
Oh my goodness. Thank you so much for this. I absolutely love rye bread! I also love kamut. I made a dense rye bread with about 1/3 of kamut this evening. Absolutely delicious. Do you have a kamut recipe?
Wonderful! I have a 100% emmer bread: czcams.com/video/8EY0SkQUrH0/video.htmlsi=FrXXc6ZTQHHJdJ9Z
I loved that you didn't even mention white flour as an option. :-) :-) Nothing against those who use it, but when I heard that I knew this was my type of channel. Thank you!! Subcribed!
Thank you so much for your sweet comment 💛 ~ Anja
Very tasty looking bread! I used to eat similar bread in Ukraine back in the day.
Nice 😊!!
my husband is German and I m going to try and surprise him and try this 👍
Nice! Tell him I said hello (schöne Grüße) 😊 ~ Anja
Looks great. I wish you had ingredients, quantities, measures, or Hydration
The full recipe can be found here: ourgabledhome.com/easy-sourdough-rye-bread/😊 ~ Anja
Could you add sour cream to the mix to make it moist ?
I haven't tried it myself but you could. Many people add buttermilk to their bread doughs ~ Anja
Just bought a Dutch oven so I can try to make sour dough bread ❤️
Nice! Sounds like you're good to go 🥘. Happy baking 😊 ~ Anja
Anja. I noticed you Do use a HOT Dutch oven with the Rye. Do you think it would work
with using a cold oven like your Sourdough? I do not like handling the hot heavy Dutch oven.... I will if needed.
It should work both with a cold or hot Dutch oven. You might want to experiment with what works best for you ~ Anja
@@OurGabledHome Thank you again and again. I do not like experiments
ha ha. Will follow your recipe...on the Rye.
LOVE YOUR APRON....
Two questions: Can I do this in a bread pan as well? And, what is the temp to cook at?🙏🏻
I'm gonna do it in a bread pan and cook it at 375 degrees!😂 I consider any failure a lesson towards success!😇💪🏻✌🏻
I haven't tried making it in a bread pan but I would say, experiment and adjust depending on the results. You got this!
Absolutely. Most super high-rye breads are actually empanned. Germans even bake in wooden frames (Brotkasten). It's called Schwarzbrot (black bread), or Roggenvollkornbrot (whole grain rye bread) if you use a whole rye flour or pumpernickel meal. You want to start it over 400 for the first 10-20 minutes to beat the starch attack problem, then turn it down to 375 until done, about 205 F internal temp, then cool. Once cool, wrap in something like plastic or wax paper for at least 24 hours to "cure" it.
@@anthonykaiser974 Thanks!✌🏻
If you turn on the oven light and leave the starter in there for an hour it will froth.
Maybe add a bit more flour and turn the light off earlier?
I ished you had shown the look and consistency of the dough before you put the beewax wrap , following your measurement on the printable recipe my dough was soo thick , I know I always have to adjust because I live up in the mountains at almost 8000ft altitude and it s always a challenge for those of us in altitude , please show the look and consistency for those " high up there" it helps , thank you
Measurements can be tricky since flours are all different. You want a soft but somewhat sticky dough. Often it's all about experimenting with your flour, altitude etc until you get the loaf you like 😊 ~ Anja
@@OurGabledHome , thank you Anja, my bread turned out really good my husband is so plaisantly surprised he told me " make sure you don't loose Anja's channel" ;) I already make his quark on a regular basis and he is bugging me to try your cheesecake recipe .
I find that with high altitude , in the mountains ,the flour does not hydrates the same , and most of the time we also have to adjust the cooking/ baking time
my husband said if you are ever visiting down in southern Ca. you are welcome to come and visit , people sometimes do not realize that we have beautiful high mountains and lake resorts in the southern parts
I use your channel for so many things , I ,myself am from the south of France and always keep our breads in heavy cotton or linen bags also , I'm going to make yours , thank you for your helpful and so enjoyable channel :)
I want to make an authentic German Pumpernickel bread, the beautiful black ones! 💪🏻 Think you would ever do a video on it? I totally want to do it: I have the time!🤪✌🏻I heard it takes 16 hours and there are rules!! 🤓 Westfälischer Pumpernickel! 😉
Yes, it's very involved and takes a long time. I might consider making one some day ...
@@OurGabledHome Tried it! Was a total fail! Made a bread brick!🥲I think I know why! IMPATIENCE!! And maybe the temp was to hot! No problem, I WILL TRY AGAIN!!👍🏻 🤓✌🏻
Is sourdough starter supposed to smell like a very mild beer with a sour note at the end?
Good question but I would say as long as it's a pleasant smell, it is right ~ Anja
@@OurGabledHome Better way to describe it...champagne
Do you have to make any adjustments to the recipe if you want to add seeds or nuts? Thanks
No, since they don't soak up water ~ Anja
This is a beautiful loaf of bread and I would love to make it but the printable recipe has no measurements 😢
Thank you! I can see all the measurements (imperial and metric) here: ourgabledhome.com/easy-sourdough-rye-bread/#recipe
@@OurGabledHome ohhhh thank you so much!!!! I’m making this bread ASAP!!! 💕
This recipe much easier than recipes I’ve used to make a rye sourdough that’s not gummy. They do pre ferments and scalds. I’ve many gummy rye loafs not using those methods. Is this recipe gummy at all if not it could be my answer. How about inclusions?
Feel free to learn more about it here: ourgabledhome.com/easy-sourdough-rye-bread/😊 ~ Anja
Start by having a good, good, good bread ,a oven spring, a bit of air pockets inside and a beautiul loaf. You kneed to learn more about making sourdough bread,
I'm attempting to make this tonight.😕💚
Great! Happy baking 😊 ~ Anja