This Seeded Rye Loaf is made using William Alexander’s method featured in the Saveur Magazine.

This bread takes 11 days to make if you are creating the sourdough rye starter from scratch.  If you already have a rye starter, you may use it in this bread instead of creating a new one.

Although the sourdough rye starter takes 9 days to establish, the time spent each day is negligible.

Each day for 9 days, you build the rye starter with a mixture of rye flour and water.

On day 10, in preparation for baking the loaf, you create a sourdough culture using your new rye starter, and add in more rye flour and water. 24 hours or so later, you make the rye loaf.

If you already have a rye starter, then you can reduce the time needed to make this bread to less than 2 days.

Making this starter was good timing. One of my baking groups is making Whole Grain Rye Bread, and I need a rye starter for it. I could’ve converted my regular sourdough starter to a rye starter or used my existing rye starter; however, I hadn’t fed my rye starter for several months so it bit the dust.  I had to discard it.  I hate it when that happens, but sometimes, you have to start over.  So that’s what I did.

Fortunately, I enjoy building starters and usually have cultures and experiments all over the counter.  So this wasn’t a problem. I started a new starter from scratch and ten days later, I had a delicious rye bread.  Two rye breads actually.  This one and the whole grain rye from the Mellow Bakers.

I never thought I’d say a rye bread was delicious, but there you have it.  I’ve definitely become a rye convert.

Seeded Rye Loaf

Makes: One 2-pound loaf

I used the recipe as written in the magazine so I’m not re-posting it here.

You can find the recipe and detailed instructions in the May 2012 Issue of Saveur Magazine

 

What I am providing is a photo tutorial of the process for creating the Rye Starter and the resulting Seeded Rye Loaf.

Making the Rye Starter – Days 1 – 9

Making the Seeded Rye Loaf – Days 10-11

After you create the starter and before you make the loaf, create a sourdough culture.

Day 10: Create the sourdough culture and let it sit on the counter for 8–24 hours

Day 11: 8-24 hours later, the final dough is created.

 

I didn’t follow William Alexander’s process completely for proofing and baking the loaf. He puts the loaf in a floured kitchen towel in a colander. I used a brotform basket to proof the loaf instead.  He made a round loaf; I made an oval loaf.

I did bake the loaf on the baking stone and tried his method of using an iron skillet underneath with ice cubes in it.  I used one of my small cast iron skillets and it worked pretty well.

I let the loaf sit overnight before slicing it. This Seeded Rye Loaf has tangy undertones due to the rye levain. Not too sour. I like it!  I like the use of seeds in the dough and on the crust. It provides a unique texture and flavor. I’ve enjoyed it with cheese for a light lunch with a salad or an afternoon snack.

I hope you enjoy it as well.

Happy Baking!
Cathy