Recipe: Sourdough Rye Bread

Rye sourdough


  • 1 cup Wild Culture Sourdough Starter, active, at room temperature 
  • 1-1/2 cups warm water 
  • 1 cup rye flour 
  • 1 cup all-purpose flour 
  • About 4-1/2 cups whole wheat flour 
  • 1/4 cup molasses 
  • 1-1/2 teaspoons salt 
  • 1/4 cup caraway seeds 
  • 1 teaspoon anise seed 
  • 2 tablespoons melted butter


Directions:sourdough rye bread

  1. In a large mixing bowl, add warm water and Wild Culture Sourdough Starter, then stir in all-purpose flour, 2 cups of the whole wheat flour, and the rye flour.  Cover and let rest in a warm place for about 24 hours.
  2. In a separate bowl, mix 1-1/2 cups whole wheat flour with molasses, salt, caraway and anise seeds.  Beat into the sourdough mixture.
  3. Spread 1/2 cup whole wheat flour on a board and turn dough out onto it.  Knead until silky and resilient, adding whole wheat flour as necessary to prevent sticking.
  4. Shape dough into 2 loaves and place each in a lightly greased 4-1/2 by 8-1/2 inch loaf pan.  Cover and let rise in a warm place until almost doubled in volume (about 3 hours).
  5. Brush tops with melted butter and bake in a preheated 375 F. degrees oven (350 F. for glass pans) for 40 minutes or until well browned.
  6. Turn loaves out onto a rack to cool.

Servings: 2 loaves

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