Rye Bread

Rye Bread
Photo by Mark Ferri


  • 8 oz. finely ground whole-rye flour (see tip, right)
  • 8 oz. unbleached bread flour
  • 5 oz. wheat starter
  • 7-½ oz. rye starter
  • 1-¼ cups lukewarm water
  • 1 tsp. active dry yeast
  • 1/8 tsp. active dry yeast
  • + 5 more ingredients
    • 2-¼ tsp. salt
    • 1 to 2 cups lukewarm water, depending on your flour
    • 1 cup lukewarm water
    • 1/8 tsp. active dry yeast
    • 19 oz. unbleached bread flour

Begin by preparing the rye starter and the wheat starter. Both must rest, covered at room temperature, for 12 to 20 hours; the rye starter will have the texture of very soft clay. Portion the starters by weight—7-1/2 ounces of the rye and 5 ounces of the wheat. Put the weighed starters in a medi...

View full recipe at Fine Cooking


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