Sourdough Rye Bread

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Sourdough Rye Bread

star rating (16) rate this recipe »
Published prior to 2008

While this homemade bread isn't "authentic" sourdough, it makes a wonderfully textured, high-rising, great-tasting loaf, thanks to King Arthur Whole-Grain Bread Improver. You must make the starter three days before you plan to bake the bread. You can substitute your own sourdough starter if you wish, or purchase King Arthur's starter. You'll need 1 cup of starter. This recipe is appropriate for a 1 1/2 to 2-pound bread machine.

3/4 cup milk heated to 120°F, then cooled to 100°F
1 teaspoon active dry or instant yeast
3/4 cup white rye flour

2 tablespoons vegetable oil
1 1/2 tablespoons molasses
1 1/2 tablespoons honey
1 extra-large egg
1/3 cup water
1 recipe sourdough starter (1 cup, above)
2 1/4 cups King Arthur Unbleached All-Purpose Flour, plus 2 to 3 additional tablespoons if the dough appears wet after the first 5 minutes of kneading
3/4 cup white or light rye flour
1 1/2 teaspoons table salt or 2 teaspoons kosher salt
2 tablespoons caraway seeds
1 1/2 teaspoons active dry yeast or instant yeast
4 teaspoons to King Arthur Whole-Grain Bread Improver

The Starter: Dissolve the yeast in the milk, then stir in the flour. If you're using instant yeast, simply combine the milk, yeast and flour. The mixture will be very thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly.

The Bread: Have all the ingredients at room temperature. Place all the ingredients into the machine in the order recommended by the manufacturer. Program for basic or white bread, and press start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Adjust the consistency with additional flour or water, as needed. When the machine completes its cycle, remove the baked bread, and cool it on a wire rack. Yield: 1 loaf.


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  • star rating 11/25/2014
  • Lope from Victoria tx
  • star rating 09/06/2014
  • bkramer947 from KAF Community
  • Amazing, delicious and beautiful! However, I made a couple of minor tweaks. My starter does not use milk as listed in this recipe. I did make a robust rye starter from my regular white KAF starter a couple days before trying this recipe. I used the rye starter but it has no dairy, as this recipe has. I also do not have a bread machine and used my oven. Mixed and kneaded in Kitchen Aid stand mixer, let rise for about two hours, covered. Then transferred to a round banneton (my first time using one!) and let it rest/rise there for another hour. Turned out onto parchment on a baking sheet and baked at 350 for forty minutes. Absolute perfection. I really recommend this recipe. Husband is in heaven. Thanks, KAF!
  • star rating 11/11/2013
  • Peggy from Mesa, AZ
  • I made this today and just loved it! I love rye and sourdough so combining the two was the best of both worlds. I mixed up the dough in my bread machine and then baked the loaf in my long clay baker. I baked it at 350 for 35 minutes with the lid on and almost 15 minutes with the lid off. What a lovely loaf of bread. Great rye taste, moist interior with a light somewhat crisp crust. Dinner was a ham and cheese on rye and I was in taste bud heaven lol!
  • star rating 09/09/2013
  • bookbunny from KAF Community
  • Absolutely Stunning. I am not a bread eater, but this bread is restaurant quality. I used high oleic-freshly pressed olive oil, maple syrup to replace the honey and brown sugar, and left out the caraway seeds and the last ingredient (didn't have any). I tossed it in a bread maker. This thing rose so tall, it was taller than it was wide! I am afraid I found my new vice; this is a bread that I am willing to exchange my figure for! My only complaint: there's no conversion from cups to ounces. 2.25 cups = 18 oz. according to conversion charts, however, I was measuring close to 4 cups with that amount of weight.....something didn't make sense, so I searched for another KA recipe to see if it had a conversion for 2.25 cups and found on a brownie recipe, 2.25 cups is about half that amount! I think it was like 8 or 10 oz. of flour, NOT 18! (I'm forgetting the exact amount I used). I'm so glad my intuition told me to STOP. But other than that, the recipe was easy and memorable because this is the first time I've ever used a sourdough starter. As Gordon Ramsay would say, "Wow, Wow, Wow!"
  • star rating 05/12/2013
  • Judy from Boston
  • It's good, but it's around 180 calories PER SLICE!!! That is outrageous!
  • star rating 12/19/2012
  • Totalcolour from KAF Community
  • I made this last night - I had to make a couple of substitutions; no molasses so used dark brown sugar, no honey so I used golden syrup. I used a stand mixer, and did a free form in the oven. I used my own starter. Kneaded it, and shaped, then let it rise (only one rise) then brushed with butter, slashed the top and into the oven (375 for 3- minutes; the internal temp of the bread was 194 - let cool for ten mins. in the turned off oven with the door cracked) This has to be the best bread ever! It rose well in 1 hour 45 mins, and the oven rise was spectacular. Since I did it on parchment, with no steam, I thought I'd get a soft crust, but I got a thin, lovely crisp/tender crust, with a fabulous crumb. Today, re-heated in a 400 degree oven for five mins, the crust crisped up and the sandwich was heavenly. Did I mention I don't like rye bread! I'm going to try this with some other flours - but I definitely will keep the sourdough addition.
  • star rating 11/04/2012
  • sgodley5 from KAF Community
  • You don't need a bread machine for this dough! In process right now. Made in the kitchen aid, using KAF fed starter and Rye Bread Improver. What a glorious, smooth, rye-smelling golden dough! Can't wait to bake it. Going to try a rustic round loaf on a pizza stone. Beef stew on the menu tonight. What a combo!
  • star rating 01/25/2012
  • dzien from KAF Community
  • Lovely loaf and crumb! Used King Arthur rye bread improver and my own sourdough starter.
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