Experience the rich, hearty flavor of my Rye Sourdough Loaf—a time‑honored recipe blending freshly milled rye and wheat. Enjoy it as much as my family does. Bon appétit!
Ingredients
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1 cup active sourdough starter
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1 ½ cups warm water
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1 cup fresh‑milled rye flour
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2 ½ cups fresh‑milled wheat flour
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2 tsp salt
Instructions
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In a mixing bowl, whisk together starter, water, rye flour, and 1 cup of wheat flour until a thick batter forms. Cover and rest 30–60 minutes.
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Switch to a dough hook, add salt and remaining wheat flour 1 tbsp at a time, mixing until dough gathers around the hook.
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Knead on low for 3–4 minutes. Transfer to a lightly oiled bowl. Cover and rest 30 minutes.
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Perform a fold: lift one edge and fold into the center; rotate and repeat on all sides. Rest 30 minutes, then fold again. After another 60 minutes, fold once more.
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Let dough rest 60 minutes. Turn out and knead briefly, then return to bowl. If not airy and elastic, rest in a warm spot for 1–2 hours.
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Cover and refrigerate overnight.
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Next morning, shape dough and place in a proofing basket or on parchment. Cover and proof in a warm area until doubled, about 1 ½ hours.
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Preheat oven (with cloche or Dutch oven inside) to 425 °F.
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Turn dough onto parchment, score the top, then place into the hot vessel, cover, and bake 20 minutes.
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Remove lid and bake an additional 20 minutes or until deep golden brown. Cool on a wire rack before slicing.
This Rye Sourdough Loaf brings artisanal baking to your kitchen with freshly milled grains and patient fermentation. Perfectly suited for Revival Mill & Bread Co. fans in Amarillo, Lubbock, and across West Texas, it’s the ultimate crusty, flavorful centerpiece for any meal. Experience local craftsmanship in every slice.
