RYE SOURDOUGH BREAD
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 ten-to twelve-inch round loaf
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine yeast and the warm water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.
- Heat buttermilk in a small saucepan over medium heat until it is warm to the touch, and add to yeast mixture. Using a wooden spoon, gradually stir 3 cups flour into yeast mixture until it is combined but mixture is still soupy. Cover with a kitchen towel; let stand in a warm place 8 to 12 hours.
- Add 1 cup flour to mixture, and let stand, covered, 12 hours more.
- Add 5 cups flour and the salt, and stir until mixture just comes together. Turn out onto a well-floured work surface, and knead 5 minutes, adding more flour as necessary; the dough will be very sticky. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise until it is doubled, about 2 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and lightly dust parchment with flour. Using floured hands, punch down dough and turn out onto a lightly floured work surface. Form into a large round loaf. Place on prepared baking sheet, and cover with a damp kitchen towel; let rise until dough is doubled and beginning to crack on the surface, 45 to 60 minutes.
- Bake until loaf is nicely golden and makes a hollow sound when tapped on the bottom, about 60 minutes. Transfer to a wire rack to cool before serving.
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naresh rokaya
[email protected]This recipe is too complicated. I don't have the time or patience to make this bread.
Mr ICM ZAMBIA
[email protected]I'm not sure what I did wrong, but my bread didn't turn out as good as the pictures. It was still edible, but it wasn't as flavorful as I expected.
Aong sajai marma
[email protected]This bread is a bit dense, but I like that. It's very filling and satisfying.
Dj Rasai
[email protected]I love the crust on this bread. It's so crispy and flavorful.
Oratile Madlala
[email protected]I've made this bread several times now, and it always turns out perfectly. It's a great recipe for beginner sourdough bakers.
Lntha Sukali
[email protected]This bread is perfect for a hearty breakfast or lunch. I love it with butter and jam.
Precious Emmanuel
[email protected]I'm not a huge fan of sourdough bread, but this recipe is really good. The bread is light and airy, and the flavor is mild.
Si kha
[email protected]This bread is so good! I can't believe I made it myself.
Atia Arif
[email protected]I love the tangy flavor of this bread. It's perfect for sandwiches or toast.
Hira Dura
[email protected]This bread is a bit more challenging to make than some other sourdough recipes, but it's worth the effort. The flavor is incredible.
susie marineZ
[email protected]I've been baking sourdough bread for years, and this is one of the best recipes I've tried. The bread is beautiful and delicious.
Christie Adaji
[email protected]This rye sourdough bread is amazing! The crust is crispy and the inside is soft and chewy. The flavor is complex and tangy. I will definitely be making this bread again.