Baking Rye Bread Using a Starter


| 5/25/2016 1:52:00 PM


Tags: bread baking, recipes, rye, flours, fermentation, Texas, Wendy Akin,

 

Rye bread is a challenge for many bread bakers. So many “hockey puck” disasters. This recipe works! You’ll make a loaf with a moist, open crumb and a chewy crust, just like the best deli loaves.

You can form your dough into two fat loaves in loaf pans, a huge artisan boule or two smaller boules, or even use some for crusty, chewy rolls — fabulous for thick sandwiches. With tiny amounts of sugar and fat, this is a very low-calorie, high-fiber bread that is also delicious.

For the Starter

The day before, mix up enough starter for three batches of bread.

Ingredients:




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