Soft Rye Sourdough Bread

Delicious Soft Rye Sourdough bread and it is so easy to make if you have an active sourdough starter. My starter is at least 5 years old and I have give it to hundred of people so that they can have the enjoyment of baking healthy bread. I do ask that you cover the cost of shipping the starter or it can be sent along free of charge by ordering a cookbook. The link for the Around the Family Table Cookbook is listed below. rye 1 25

  • 2 cups sourdough starter, the starter I use is fairly thick , it can be a rounded measure
  • 1 2/3 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 tablespoons dough enhancer OR 1 1/2 tablespoons wheat gluten
  • 1 tablespoon Lethicin
  • 1 2/3 cup rye flour
  • ¼ cup cocoa
  • 3-3 ½ cups white wheat flour
  • 2 teaspoon salt

Add starter, water, oil, honey, dough enhancer, Lethicin, rye flour, and cocoa. Mix until well combined. Add remaining flour in 1/2 cup increments until dough begins to pulls away from the sides of the bowl but is still slightly tacky. Let the dough rest 20-30 minutes. Add salt and knead for 8-9 minutes. Place in a greased bowl turning to coat dough with oil. Cover and allow dough to rise 5-6 hours. Divide into two pieces, shaping into round loaves and place on cookie sheets. Cover with greased plastic wrap and allow to rise 2 hours. When dough has fully risen, slash tops and bake at 350 degrees F. for 28-30* minutes. Remove and cool. 2 loaves, 14-15 slices from per loaf. Using this amount of honey and oil will be less than 1/4 teaspoon per slice of bread. You can reduce it to 1 tablespoon of oil and 1 tablespoon of honey but your bread may get stale quicker. The fermenting eats the sugar in the honey. 

Soft Rye Sourdough Single Loaf

  • 1 cup active starter, a rounded measure
  • 3/4 cup water
  • 3/4 cup rye flour
  • 1/2 teaspoon black strap mollasses
  • 1/2 teaspoon oil
  • 1 1/2 tablespoons dough enhancer
  • 1 teaspoon caraway seeds, ground
  • 1 – 1 1/4 cups whole wheat flour*
  • 1/2 teaspoon salt

Follow instructions as listed above. Makes 1 loaf.


*Bread should have an internal temperature of 200 degrees F. Below are the flours I used.

You can find many more sourdough recipes in the spiral bound 600+ page,  500+ recipes in Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may request a small jar of sourdough starter free with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

6 thoughts on “Soft Rye Sourdough Bread

  1. Pingback: Sourdough Flat-breads THM-E | Around the Family Table – Food. Fun. Fellowship

  2. I can’t get dough enhancer or wheat gluten in this country. Are they really necessary and/or can I use yeast?

  3. When I get to the kneading stage (I’m using a heavy duty Kitchenaid), my dough just wants to flap around in a solid piece and won’t “knead”. Is it too wet or too dry? I tried until my mixer started to overheat, so I took it out and kneaded by hand (thanks, mom, for teaching me), but it feels really heavy and sticky at the same time. It did come together but never came to the point of not being rippy instead of smooth. I finally gave up after about 10 minutes and put it in the bowl to rise.

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