The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Sourdough Suggestions?

lofi's picture

Rye Sourdough Suggestions?

Hey all,

I've recently baked Field Blend #1 and #2 from FWSY, but I've found that both recipes did not give me much of a taste of rye at all in my bread although I still really enjoyed the breads I made. What can I do to get more of a rye taste, are there any particular recipes that anyones tried? Also, how would I go about incorporating caraway seeds into my dough without being too rough with the dough? 


Abe's picture
Abe (not verified)

Lots of lovely recipes. Have fun! 

lofi's picture

Great share, thanks so much. Just saw the Berlin Rye recipe and I'm excited to try it!

Mini Oven's picture
Mini Oven

Toast (optional but recommended) put in a small dish with water to cover and microwave zap until the water starts to boil.  Cool, drain (can add water to dough) and chop seeds with a big knife, can also smash seeds with a hammer, and toss into dough from the start.

Put seeds into a pepper mill and grind into a powder.

Could put into a coffee grinder but the seeds are very hard and they can frost or dull the inside of a clear plastic cover, forever.

lofi's picture

I incorporated the seeds from the start and it worked perfectly, thanks.

Filomatic's picture

Traditional rye breads a generally made with much, most, or all of the rye being in the preferment, called a rye sourdough.  These doughs develop quickly (due largely to the high percentage of preferment used) and do not benefit from cold retarding the shaped loaves.

Hamelman's Bread and Ginsberg's The Rye Baker are great books for making rye breads.