Sourdough Bread With Rye And All-purpose Flour

Here is another great recipe for a delicious sourdough bread. This time we combined rye and all-purpose flour instead of first clear flour from our other sourdough recipe you can find here.

From the taste of this bread, it would be a great one for a good breakfast with friends for a Sunday Morning.

Enjoying a breakfast with friends and without any rush is absolutely worth investing the time to prepare and bake this bread. Just follow our recipe and you will enjoy the result.

Things to know before you start

Time Schedule

This super tasty sourdough bread will be ready to eat in about 36 to 42 hours.

Total ingredients

You will have a dough of about 1.109 g in total.

Difficulty

A simple recipe for another great sourdough bread. Consider having a look at our recipe sourdough bread for beginners which contains a lot of details for the different steps if you have never baked one before.

Baking tools

To get a nice oval shape for your loaf an oval banneton proofing basket is recommended. Besides that you should be good to go with some of our should have baking tools.

Steps

1. Levain

• Mix your sourdough starter with the ingredients above
• Store sealed for up to 18 hours at 20-22°C (68-71,6°F)

2. Mix

• Mix salt, sugar and crumbled yeast with water in a separate bowl to dissolve

• Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 7 minutes on speed level two
• Add the butter after 9 minutes of mixing
• The dough shouldn’t stick too much to the bowl after mixing

3. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 3 hours at 20-22°C (68-71,6°F)
• During that time stretch & fold the dough every 45 minutes (3 times in total) and after the 3rd time let it ferment further for 45 minutes until 3 hours in total are reached
• After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

4. Shape

• Shape your dough by rounding it

5. Proof

• Dust your proofing basket with a bit of all-purpose flour
• Put your previously shaped dough seam-side-up in the dusted proofing basket
• Add a bit of flour on top
• Cover it with a towel
• Let it proof in the fridge at 5-8°C (41-46,4°F) for 12 to 18 hours
• In the below image you can see the result of our dough after proofing for 18 hours

6. Score

• Cover a pizza peel with parchment paper
• Take your proofed dough out of the fridge
• Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
• With a bread lame make one quick cut (about 2 to 3 cm deep) on top of the dough from left to right

7. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the loaf in the oven, create steam and bake for 45 minutes
• After 10 minutes lower the temperature to 215°C (419°F), let the steam out by opening the oven door for ~45 seconds and close it again

8. Cool

• After baking take out your loaf immediately
• Let your loaf cool for about 2 hours on some kind of grid before you start cutting it

Conclusion

Crust

The crust of this sourdough bread is not too dark but has a powerful taste.

Crumb

The crumb is soft with mostly fine pores. With some bigger ones in between.

Taste

This bread has a very good balance between crust and crumb. The powerful taste of the crust and the soft crumb creates a pleasant feeling when chewing it. On top of all of this, the bread has a slightly sweet taste.

Goes good with

…butter and marmalade for example. You could also combine it with honey, cold cuts or a good cheese. We feel this would be a great bread for breakfast so combine it with whatever you prefer having for breakfast!

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