Yield:Yields two loaves.
I’ve developed this recipe using a finely ground organic rye flour. If you use a different rye flour, use the same amount by weight and adjust the liquid in your starter. In most cases, you will have a coarser flour and will need to add less water. Start with about 1 cup of water and then go by feel: you want a mixture that holds its shape yet squishes easily between your fingers when you make a fist. You’re looking for a consistency similar to papier-mâché or the soft, silty sand at the edge of a lake when you mix the starter.
Make Ahead Tips
The leftover starters will keep for up to a week in the refrigerator.
这是最非凡的黑麦面包的配方。The flavor wonderful, the texture is perfect and the recipe well written and easy to follow.
I've tried other rye bread recipes, and this is the very best. Would give it a 10 if possible.
我有一个黑麦食谱,我多年来,布鲁里溃疡t for some reason I just kept looking. Then I tried this recipe. It takes more time and is more fussy, but it did not disappoint at all. Two questions.......would using a mixer to knead spoil the beautiful open texture, and could you bake it in a cloche? If so would you have to heat the cloche ahead of time, as you do the stone? By the way I am a fan of caraway so used it.
The recipe makes nice, light loaves of rye that rises well thanks to so much yeast. But it really bothers me when they call for so much starter to be made. I make several breads a week, but like a variety. This makes at least enough for four loaves because there is so much starter. I don't really want to make two more loaves of rye this week, but will to get rid of the starters.
I made it as written, but stirred in an ounce or so of my ripe sourdough starter into each new starter. I used my steam oven and probably had the steam on for too long as the crust was soft, not crunchy. That made it difficult to cut with a normal knife, but an electric one made beautiful slices.
I will make it again, but make a half batch of the rye starter (enough for two loaves) and just use my normal sourdough starter with the added yeast.
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