If you love making homemade bread, and you love the flavor of sourdough, then this Sourdough Rye Bread recipe needs to go on your baking list ASAP.
If you're looking for something a little different to serve on St. Patrick's Day that isn't the same old Irish soda bread, now is the time to start planning ahead and get your homemade sourdough starter going.
The sourdough starter takes five days to prepare, so plan accordingly. After that, you'll be ready to make any of your favorite sourdough products at a moment's notice.
ST. PATRICK'S SOURDOUGH RYE BREAD WITH DILL {PRINT THIS RECIPE}
3 cups unbleached, all-purpose flour
2 cups dark rye flour
2 teaspoons salt
½ teaspoon black pepper
2 teaspoons dried dill weed, or 1 tablespoon fresh dill weed
2 tablespoons dried minced onion
1 tablespoon packed brown sugar
2 tablespoons caraway seeds
1 teaspoon ground mustard
2 ¼ teaspoons active dry yeast (1 package)
¾ cup warm water (120-130 degrees
1 cup of sourdough starter (made *5 days* in advance)
-In a large bowl (I used my stand mixer bowl), combine the all-purpose flour, rye flour, salt, pepper, minced onion, brown sugar, caraway seeds, dry mustard, dill, and yeast.
-Add the ¾ cups warm water and the sourdough starter and use a dough hook (or by hand using a wooden spoon) to mix until all the ingredients come together.
-Add the fresh dill and, using the dough hook on medium speed, knead the dough until smooth and elastic, approximately 5 minutes. (If mixing by hand, turn the dough out onto a floured surface and knead the dough until smooth and elastic, approximately 10-12 minutes).
-Transfer the kneaded dough into a bowl that has been lightly oiled with olive oil and cover with plastic wrap.
-Place the dough in a warm place (I use my oven that I heated to 270 degrees for 5 minutes and then allowed to cool slightly), until doubled. Approximately 1 hour.
-When the dough has risen, divide it in half and shape it into 2 small, or one large loaf (I just used my hands and rolled and shaped the dough on a lightly floured surface).
-Place your dough on a parchment-lined baking sheet and return the dough back to its warm place for the final rise. This should take another 60 minutes.
-After the final rise, preheat your oven to 350 degrees and bake your bread for 40-45 minutes until it sounds hollow when tapped and has a nice golden color on the crust.
-Allow your bread to cool slightly on the baking sheet and then move the bread to a cooling rack until you're ready to serve, or *freeze* (if needed).
*NOTE - If freezing, allow the bread to cool completely before wrapping it in plastic wrap so it won't become soggy. When serving from frozen, allow the loaves to thaw completely, remove the plastic wrap and then wrap the bread in aluminum foil and heat for 10 minutes at 350 degrees for that fresh-baked taste.
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-Slice and serve because this must be YOUR LUCKY DAY!!!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Leslie says
My dough was very dry, not smooth.
I used rye and bread flour and had to add another almost 1/4 of water and a bit more rye starter. I am on my second rise- afraid it will be a brick
HELP PLEASE!
Renée says
Hi, Leslie.
I'm sorry you're experiencing problems with this recipe.
I wish I had a specific answer for you regarding what went wrong, but you followed your instincts well, and I'm crossing my fingers that it works out.
Without remaking this recipe for myself (it has been thirteen years since I first published it, and I'm shocked that it even showed up in any search inquiries in the first place), but that is no excuse. However, since it's been so long, I honestly don't know where I went wrong with
writing this recipe. Most likely I typed the water amount incorrectly.
All that said, I am extremely sorry for the lost time, money, and effort my error has likely caused you.
I hope all can be forgiven.
Renee
Renée says
In a second reply, Leslie, please add more water to the original amount (a little at a time), until you reach a smooth dough after kneading. The recipe states 3/4 cup so start by adding 1/4 cup increments. I fear saying an absolute amount because many factors will play into how the dough will absorb liquid on any given day. I hope this information is helpful.
Renee
Lesie says
Found it! Ty!
Cheryl says
Recipe does not say how much fresh dill to add.
Renée says
So sorry about that, Cheryl. I'm glad you found this recipe. It's been on my site for a very long time.
I've gone ahead and adjusted the recipe and will soon be adding a printable recipe card along with the nutritional information.
But, until then, it will be 2 teaspoons dried dill weed (I've added a new option) or 1 tablespoon fresh, chopped, dill.
Please accept my apologies for not always having the best eyes for editing.
Take good care!
Renee
Paula says
Wow! I'm impressed. What a hearty looking bread Renee.
mireia badia says
This looks great!! I have no idea yet of what I'll be eating on St. Patricks and this could be a really good option!