Rye Sourdough Bread Recipe｜Pain de Campagne

rye flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds more fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Store-bought starter is convenient; yeast is quicker.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dill seeds

Fennel seeds provide a similar flavor profile.

malted rye flour

🥗Healthier: malted barley flour

💰Cheaper: regular rye flour

Malted barley is often easier to find.

Mix rye flour and water in a bowl until combined.

Add sourdough starter and mix until smooth.

Incorporate salt and caraway seeds into the dough.

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

Place the dough in a lightly greased bowl, cover, and let rise for 4-6 hours until doubled in size.

Shape the dough into a loaf and place it in a proofing basket.

Cover and let rise for another 2 hours at room temperature.

Preheat the oven to 230°C (450°F) with a baking stone inside.

Carefully transfer the loaf onto the hot baking stone.

Bake for 30-35 minutes until the crust is dark brown and sounds hollow when tapped.

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

Cooking Techniques

Spice Level:

Allergens