Rye can be a tricky and sticky flour to work with.
Here I’ve paired traditional rye flour and classic caraway with protein rich bread flour and a little whole wheat to give you a light and lofty loaf that is exceptionally easy to work with. If you are new to working with rye flour, and you want to make the perfect Light Rye Sourdough Boule then this is the place to start!
Caraway, A Classic Bread Spice
Caraway seeds have a sweet and spicy flavor and an interesting cultural and culinary history. They have been used in bread for centuries and as a flavoring for sweet or savory cuisine. To get the most from your caraway seeds make sure to toast them lightly in a hot dry frying pan. Remove the seeds from the pan when they become fragrant and let them cool before adding them to your recipes.
My Light Rye Sourdough Boule is a perfect bread for toasting and buttering or holding the irresistible Rueben ingredients – hot corned beef, tangy sauerkraut, Russian dressing, and melty Swiss cheese!
Before you get into this recipe, make sure you are prepared.
Start with my in depth sourdough guide Demystifying Sourdough. In this guide you will lean about the history of sourdough, the health benefits of baking with sourdough, popular terminology, my tool recommendations, and how to start your own starter from scratch.
Next, get that starter in tip-top shape by following my feeding directions in How To Feed Your Sourdough Starter For Successful Baking.
And finally, learn how to ferment and shape the perfect sourdough boule by watching the video in my recipe How To Bake The Perfect Sourdough Boule In Your Dutch Oven.
Now the only thing left to do is get the recipe for this delicious Light Rye Sourdough Boule!
- 250 Grams Organic Rye Flour, 2 Cups
- 225 Grams Organic Bread Flour, 1 1/2 Cups
- 100 Grams Organic Whole Wheat Flour, 3/4 Cup - I use a Superfine T200 or pastry flour
- 250 Grams Sourdough Starter, 1 Cup at 100% Hydration
- 14 Grams Salt, 2 Teaspoons
- 8 Grams Caraway Seeds, 1 Tablespoon, Toasted
- 340 Grams Water, 1 1/2 Cup
- In a large glass or ceramic bowl mix all the ingredients into a shaggy dough. Let the dough rest for a minute or two.
- Start the stretch and fold process using a dough whisk or wet hands. Let the dough rest for 10 minutes between each stretch and fold.
- Stretch the dough at least 5 times to build up gluten.
- Cover the bowl and let the dough ferment at room temperature (65-70℉) overnight (8-12 hours) or until at least doubled. I personally like to let the dough ferment overnight to help break down the whole grain and hard to digest proteins.
- After the inital fermentation the dough should be filled with gas and at least doubled, if not trippled in the bowl. Using the same stretch and fold technique, deflate the dough in the bowl doing a loose "preshape". Set the dough aside to rest for 5-10 minutes before shaping.
- Lightly fllour your work surface and turn the dough out on the flour. Shape the dough into a nice tight boule as demonstrated in this video. Let the dough rest seam side down on the board.
- Place the dough seam side up in a floured banneton for the second rise. Cover the dough and let it double. This step can be done either at room temp for a quicker turn around or the dough can be retarded in the refrigerator for up to 48 hours for future baking.
- Once you are ready to bake, preheat your oven to 450° with a covered Dutch oven inside. Alternatively you can bake on a baking stone or in an open cast iron pan.
- Cut a piece of parchment that will over hang the circumference of the boule. Turn the shaped and proofed dough out onto the parchment. Score the dough and place it in the hot Dutch oven with the lid on.
- Bake covered for 25 minutes. Remove the lid and continue baking for 15 more minutes.
- Remove the boule from the oven and let it cool completely on a cooling rack before slicing.
Find all my tool recommendations and instructions in one place!