Whole-wheat Rye Sourdough Bread
The fennel, caraway, and cardamom enhance the sweetness of this bread. I love it toasted with butter and honey, or for a turkey panini.
By Chef Laura Bonicelli
Prep Time
2 hr 30 min
Cook Time
25 min
Total Time
3 hr 55 min
Servings
8 servings
Ingredients
- 1 1/2 teaspoonsactive dry yeast
- 198 gramswhole milk (between 110º - 115º F)
- 227 gramsripe sourdough starter
- 2 tablespoonsbrown sugar
- 1 teaspoonkosher salt
- 1 1/2 teaspoonscaraway seed
- 3/4 teaspoonwhole fennel seeds
- 1/4 teaspoonground cardamom
- 53 gramsrye flour
- 57 gramswhole wheat flour
- 241 gramsunbleached all-purpose white flour
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Stir yeast into the milk. In the bowl of a stand mixer and using a dough hook, combine the yeast mixture, sourdough starter, brown sugar, kosher salt, seeds, cardamom and rye flour at low speed. Scrape down if necessary.
- 2
Add in the whole wheat flour and beat at medium to combine, Add in the white flour, roughly by the cup, beating in between. Scrape down sides to make sure all flour is incorporated.
- 3
Knead the dough now at a medium speed for . The dough will be smooth and sticky. Do not add more flour.
- 4
Place the dough in a greased bowl and cover with saran. Let the dough rise until doubled, about 1 1/2 to .
- 5
Put the dough into your prepared bread mold or pan. The dough will deflate on its own during this process.
- 6
Cover the pan with greased saran and let the loaf rise to 1-inch above the top of the pan, 45 to . Preheat oven to 400º F.
- 7
Bake the dough for . The loaf will be nicely browned and hollow-sounding when you tap it.
- 8
Cool for and remove the loaf from the pan to continue cooling.