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
Hutzelbrot with Dried Fruit
In my previous post on 66 Percent Sourdough Rye, I mentioned that I would be making a unique Christmas Bread using leftover bread cubes. Here it is! It’s called Hutzelbrot. Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. It contains dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours combined with an altus made with
Developing a Sourdough Rye Starter
The method outlined in this post can be used to create a rye sourdough starter completely from scratch by mixing a portion of rye flour and water for 6-10 days. This method can also be used to convert an existing mature starter (created with all-purpose, bread, or whole wheat flour) to a sourdough rye starter. This is what I did. I had been using my