This Seeded Rye Loaf is made using William Alexander’s method featured in the Saveur Magazine.
This bread takes 11 days to make if you are creating the sourdough rye starter from scratch. If you already have a rye starter, you may use it in this bread instead of creating a new one.
Although the sourdough rye starter takes 9 days to establish, the time spent each day is negligible.
Each day for 9 days, you build the rye starter with a mixture of rye flour and water.
On day 10, in preparation for baking the loaf, you create a sourdough culture using your new rye starter, and add in more rye flour and water. 24 hours or so later, you make the rye loaf.
If you already have a rye starter, then you can reduce the time needed to make this bread to less than 2 days.
Making this starter was good timing. One of my baking groups is making Whole Grain Rye Bread, and I need a rye starter for it. I could’ve converted my regular sourdough starter to a rye starter or used my existing rye starter; however, I hadn’t fed my rye starter for several months so it bit the dust. I had to discard it. I hate it when that happens, but sometimes, you have to start over. So that’s what I did.
Fortunately, I enjoy building starters and usually have cultures and experiments all over the counter. So this wasn’t a problem. I started a new starter from scratch and ten days later, I had a delicious rye bread. Two rye breads actually. This one and the whole grain rye from the Mellow Bakers.
I never thought I’d say a rye bread was delicious, but there you have it. I’ve definitely become a rye convert.
Seeded Rye Loaf
Makes:
One 2-pound loaf
I used the recipe as written in the magazine so I’m not re-posting it here.
You can find the recipe and detailed instructions in the May 2012 Issue of Saveur Magazine
What I am providing is a photo tutorial of the process for creating the Rye Starter and the resulting Seeded Rye Loaf.
Making the Rye Starter – Days 1 – 9
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- Day 1: Make paste of rye flour, water, yeast; let sit 24 hours.
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- Day 2: Feed starter more rye flour and water; let sit for 24 hours.
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- Days 3-9: Feed starter daily; let sit for 24 hours
Making the Seeded Rye Loaf – Days 10-11
After you create the starter and before you make the loaf, create a sourdough culture.
Day 10: Create the sourdough culture and let it sit on the counter for 8–24 hours
Day 11: 8-24 hours later, the final dough is created.
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- Mix remaining ingredients with culture
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- Knead the Dough
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- Let dough double in size, about 3 hours
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- Place in brotform basket; proof 3 hours
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- Invert the loaf onto parchment paper
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- Spray loaf with water; cover with seeds
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- Score loaf
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- Bake loaf
I didn’t follow William Alexander’s process completely for proofing and baking the loaf. He puts the loaf in a floured kitchen towel in a colander. I used a brotform basket to proof the loaf instead. He made a round loaf; I made an oval loaf.
I did bake the loaf on the baking stone and tried his method of using an iron skillet underneath with ice cubes in it. I used one of my small cast iron skillets and it worked pretty well.
I let the loaf sit overnight before slicing it. This Seeded Rye Loaf has tangy undertones due to the rye levain. Not too sour. I like it! I like the use of seeds in the dough and on the crust. It provides a unique texture and flavor. I’ve enjoyed it with cheese for a light lunch with a salad or an afternoon snack.
I hope you enjoy it as well.
Happy Baking!
Cathy
What is it that I am suppose to be doing differently from day 9 starting on day 10 to make this sourdough culture instead of a starter?
Hi Audrey, click on the link to the magazine article to find the list of ingredients and amounts needed to make the culture and the seeded rye loaf. Happy Baking!
I too am very confused with day 10 process…i am allergic to yeast so was hoping to just use day 1 up to day 10 as my starter…do i need culture as well as starter…i have clicked on link to recipe and am none the wiser..also hoping i can use gluten free bread flour…thank you if you have time to reply..sue
Hi Sue, the 10 day process is to create the sourdough starter. On the 10th day, you create a culture using the starter and it goes in the final dough for the seeded loaf. If you’re just creating the sourdough starter, then follow steps 1-9 and once the starter is active, you’ll need to feed it on a regular basis. I haven’t tried it with gluten free bread flour but if you try it, let me know how it goes.