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Sourdough Marble Rye Bread
This Sourdough Marble Rye Bread is a wonderful blend of tangy rye and traditional sourdough. Its gorgeous marbling is sure to be a showstopper in any setting!
Equipment
- Oven
- Mixing bowls
- Bread Loaf Pan
- Dough Scorer
- Baking Parchment
Ingredients
- 1 cup of active sourdough starter
- 1½ cups of rye flour
- 1½ cups of all-purpose flour
- 1 tbsp of salt
- 1 tbsp of caraway seeds (optional)
- 1½ cups of warm water
Instructions
- In a large bowl, dissolve your sourdough starter with lukewarm water. Stir it until smooth.
- Divide the starter mixture equally into two. Combine one half with rye flour, salt (1 teaspoon), and caraway seeds. Mix the other half with bread flour and the remaining salt. Knead them separately to form two smooth doughs.
- Cover the bowls and let the dough rest and rise for 4-6 hours at room temperature.
- After the dough has risen, roll out each one into a rectangle. Layer the rye dough over the wheat dough and roll it up to create the marbled effect.
- Place this dough in a greased loaf pan and let it rise until doubled in size.
- Preheat your oven to 375°F (190°C). Bake your bread for approximately 40-45 minutes until it has a golden-brown crust.
Video
Notes
Recipe Notes: This bread is best enjoyed fresh but can be stored in an airtight container at room
temperature for up to 5 days.
Special Tips:
- Ensure your sourdough starter is active before you begin the recipe.
- Be patient and allow the dough sufficient time to rise.
- Try adding herbs or other flavor enhancers for a unique twist.
- Remember to score your bread before baking to prevent it from splitting.
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