Here is a great marble rye sourdough bread recipe. I love the texture, flavor and fun swirls. And most importantly – it is perfect for Reuben sandwiches.
And also, this bread can be baked the same day.
Rye Sourdough Starter
- 10g ripe sourdough starter
- 80g water
- 100g whole rye flour
- 190g rye sourdough starter
- 400g bread flour
- 267g water
- 10g salt
- 20g rye dark malt +30g hot boiling water
- caraway seeds optional
- 3g dry instant yeast
Rye Sourdough Starter
- 10 pm add starter to the water and whisk together, add rye flour, mix well, cover loosely, let it sit at room temperature 74-78F until in about 8-10 hours starter reaches its peak (doubles or triples in volume). You can learn how to make starter from scratch here.
- 8 am mix all water, sourdough starter and salt, dry instant yeast, knead in a mixer mixer until well gluten developed and dough comes up together, about 15 min on medium high speed.
- Pour hot boiling water over dark rye malt, mix, let cool down.
- Divide the dough into 2 even pieces. One place in a bowl and cover. Another place in a mixing bowl, add soaked rye malt mixture and knead for 5-7 min on medium high speed, until well incorporated and strong gluten development.
- 8.30 am Let both doughs proof for about 2 hours. They has to become puffy.( if not using dry instant yeast, fermentation might take up yo 4 hours).
- Sprinkle work surface with flour, spread light and dark dough pieces into a two rectangular.
- Place one on another and roll into a tight roll.
- 10.30am Transfer the roll into a proofing basket seam side up, and let ferment for about 1 hour, until slightly bigger
- Preheat oven yo 480F with Dutch oven inside.
- Flip the loaf onto a parchment paper, score with two slashes.
11.30 am Transfer the dough on to the hot Dutch oven pan, cover with the lid (to create steam for a beautiful and crispy crumb).
Bake at 480F for 10 minutes with the lid on.
Remove the lid, lower the temperature to 450F and bake for 30 more minutes until brown.
Marble Rye Sourdough Bread
Based on 3 Review(s)
11 thoughts on “Marble Rye Sourdough Bread”
Do you ever add caraway seeds?
I didn’t add caraway, but you can add them at the end of mixing. My family cannot stand the flavor of caraway. Which i really sad about, because I love caraway so much 😄
I would love to successfully bake this bread! However, I don’t have any luck with making a levain with only 10 g of starter. I can usually bake a bread that uses more starter. Maybe my kitchen is just a tad chilly for such a small amount
For starter you can use your normal ratio. My starter used to 1:10:10( that’s why here proportions are 10g starter to 100g flour)
If your starter used to 1:2:2 for example ( use 50g starter and 100g flour)
Hi Natalya, how much yeast do we need in this recipe? 🙂
3 g of dry instant yeast
I can’t find dark rye malt can i substitute barley malt syrup or molasses Thanks
Yes, you can, or also you can add some of instant coffee, to make the dough darker.
[…] Marble Rye Sourdough Bread […]
I’m making this bread now but no where does it tell you to add the 400 grams of bread flour. I added it with water, starter, salt and yeast and am kneading it in the mixer but it’s not setting up like dough. Please help
I actually threw the whole batch out and would never try to make it again. The recipe is not written in a way that’s easy to follow.