Sourdough Onion-Potato Rye Bread with Caraway

Rye Sour

Ingredients

2-1/2 cups rye flour, divided
1/3 teaspoon dry yeast
2-1/2 cups warm water, divided
1 tablespoon caraway seeds, crushed or ground in a coffee grinder
1/2 medium onion, minced
1-1/2 cups all-purpose flour, divided

Instructions

Begin making the rye sour 48 hours in advance. Combine ½ cup of the rye flour, yeast, 1 cup of the warm water, caraway seeds, and onion in a medium bowl and mix until smooth. The mixture should be soupy. Cover and let stand for 24 hours in a warm spot. The next day, add 1-¼ cups rye flour and ½ cup warm water. Stir until well blended and sprinkle the top with ¼ cup rye flour. Cover for 4 to 8 hours, or until the floured top appears cracked with fissures spread widely apart. Avoid letting the sour collapse. Add ¾ cup of the all-purpose flour and ½ cup warm water. Stir until well blended and sprinkle with ¼ cup rye flour. Let rise for 4 to 8 hours, or until fissures form. Add the remaining ¾ cup all-purpose flour and remaining ½ cup warm water. Stir and sprinkle with the remaining ¼ cup rye flour and let rise for another 4 to 8 hours.

Filling

Bread

Yield: 

3 loaves

Category

Course

Reader Comments

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Rye Bread instructions

Just wondering; why does the recipe say to put about a dozen ice cubes in the heated pan in the oven?

ice cubes in the oven

Hi, Candy, Good question! As the ice cubes melt, they slowly release moisture into the oven. Seeing as how this is a prize-winning recipe, we’re inclined to think it’s a better idea that simply using water—or no moisture factor at all!

This bread looks to be so

This bread looks to be so delicious, however there appears to be sections missing in the recipe...such as the three cups of flour, the cornstarch etc,
Please email me with the full recipe. This will be a hit with my family.
Thank you

Laura, thanks for pointing

Laura, thanks for pointing out that some of the text was missing. We have updated the recipe.