An old-fashioned sourdough rye bread from my grandmother’s 90 year old neighbor! Let the starter rise overnight and make the bread the next day.
Original recipe makes 3 loaves
2 (.25 ounce) packages active dry yeast
1 teaspoon white sugar
2 cups water
4 cups rye flour
1 cup buttermilk, room temperature
1 teaspoon baking soda
1 tablespoon salt
8 cups bread flour
1 tablespoon caraway seed
- The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight.
- The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9×5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.
Calories: 156 kcal
Carbohydrates: 31.9 g
Cholesterol: < 1 mg
Fat: 0.8 g
Fiber: 2.5 g
Protein: 5 g
Sodium: 237 mg