Sourdough Jewish Rye Bread

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought is convenient; yeast is more economical.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel provides a similar flavor profile.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed is a vegan alternative, while aquafaba is budget-friendly.

Combine rye flour, bread flour, and caraway seeds in a large bowl.

In a separate bowl, mix water and sourdough starter until well combined.

Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise until doubled, about 1-2 hours.

Punch down the dough and shape it into a loaf.

Place the shaped loaf in a greased loaf pan and let rise again until puffy, about 1 hour.

Preheat the oven to 375°F (190°C).

Brush the top of the loaf with olive oil and sprinkle with cornmeal.

Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens