Sourdough 90-Rye Bread Recipe
February 13, 2024
Intensely aromatic with robust earthy and malty flavors.
Whole-grain bread baking is so incredibly satisfying. Not only do whole grains bring loads of flavor to your sourdough bread (and other things!), they also bring nutrition and a wonderful texture. For me, a 100% whole wheat sourdough bread might just be the perfect food. Play with varying whole-grain percentages in your dough and see how good whole-grain loaves can be!
Intensely aromatic with robust earthy and malty flavors.
A crunchy, crispy ring that lasts nearly indefinitely.
With whole grain spelt and sourdough starter discard.
A healthy and nutritious sandwich bread with whole grains, seeds, and oats.
A delicious and nutritious pan loaf that’s as soft or softer than white bread.
Dried apricot, thyme, and whole wheat combine for a delightful and nutritious loaf.
Richly flavored sourdough bread with buttery, salty olives and piquant herbs.
Sourdough starter discard makes these tender & just sweet enough.
Deliciously wholesome with deep fermentation flavors and malty notes.
A deliciously nutty, savory, and slightly sweet sourdough bread.
Spelt found its way into my baking rotation ages ago and has since become a regular.
A whole grain pan loaf that makes for some healthy — and delicious — toast.
Tender, wholesome, and a little buttery, these buns will level up the BBQ.
A half whole grain loaf with loads of flavor and light in the hand.
Freshly milled wheat is paired with toasted walnuts for a deeply satisfying bread.
Using freshly milled flour from Josey Baker to make a delicious loaf.
I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift
When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through
I have to warn you a bit here at the beginning: this whole wheat sourdough is a little more involved than some of my previous
One of the reasons I started this journal was to experiment with my bread baking, and this entry has me dabbling with a bit of