Rye Whole Wheat Sourdough Bread
This moist and flavourful bread contains warm spices that add a lovely yet subtle aroma and flavour to these loaves. Hearty enough to stand up to liverwurst and onions, or corned beef, but is just as good simply toasted with butter to accompany breakfast, or warmed in the oven to serve with dinner.
Caraway seeds are one of those things that you either love or hate. You can leave out the caraway and anise seeds in this recipe if you don’t like them, but they really do add to the character of this bread. I recommend that you take a chance and go ahead and add them. In my mind, caraway seeds are what makes it authentic rye bread. And they are pretty subtle in the bread. Have I convinced you? If not, then leave them out. You will still have a very nice light rye bread.
Makes 2 long loaves or 3 standard size loaves.
I brushed to tops of the loaves with milk, then sprinkled them with sesame and poppy seeds, and a bit of cornmeal. See how much the loaves have risen in the picture on the right.
They baked up to a nice golden brown. This bread is a denser texture than your typical white bread. That’s what makes it stand up nicely to whatever you want to put on it. If you can’t wait, enjoy a slice or two hot from the oven, slathered with butter. Mmmmm … heaven!
This moist and flavourful bread contains warm spices that add a lovely yet subtle aroma and flavour to these loaves. Hearty enough to stand up to liverwurst and onions or corned beef, but is just as good simply toasted with butter to accompany breakfast, or warmed in the oven to serve with a pasta dinner.
- 1 tablespoon yeast
- 1 3/4 cups lukewarm milk
- 2 cups sourdough starter, fed or unfed
- 1/4 cup packed dark brown sugar
- 2 teaspoons salt
- 1/2 teaspoon ground cardamom
- 1 tablespoon caraway seeds
- 1 teaspoon whole anise seeds
- ¼ cup cooking oil (canola)
- 2 cups dark rye flour
- 1 cup Whole Wheat Flour
- 2 1/2 to 3 cups All-Purpose Flour
- Combine the yeast, milk, sourdough starter, sugar, salt, cardamom, seeds, and oil. Let stand for 10 minutes to soften yeast. Stir in the rye flour and the whole-wheat flour, and beat until the batter is smooth. Beat on speed 4 for 5 minutes.
- Change to the dough hook. Add the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough comes together around the dough hook, let the machine knead it for another 5 minutes, adding flour as needed to keep the dough together. Then turn dough out onto a lightly floured counter.
- Knead the dough for 10 minutes, and add just as much flour as you need to keep the dough from sticking to the counter. The dough can be a little tacky, but not sticky.
- Place the dough in a greased bowl in a warm place. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2 to 2 hours.
- Gently deflate the dough and place it on a lightly floured counter.
- Shape as desired; you can make one huge loaf, two long loaves on a cookie sheet, or three normal loaves. Grease the pan(s) and dust with cornmeal. Make a few deep slashes diagonally across the tops of the loaves. Brush top of loaves with milk and sprinkle with your choice of cornmeal, sesame seeds, &/or poppy seeds.
- Cover the loaves and let them rise for about 45 to 60 minutes, or until they're puffy.
- Preheat the oven to 400°F.
- Bake the bread for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
- Store, well-wrapped, for 3 days on the counter. Freeze for up to 3 months.
• Depending on the consistency of your sourdough starter, a little more or less flour may be needed to achieve the smooth elastic consistency of bread dough. • Since I make my own Greek yogurt, I use whey in place of milk in this recipe, and add ½ cup of instant milk powder.