This Russian style whole rye sourdough bread is the best bread I have ever tasted, and so I wanted to share it with you.
This bread is not for everybody. It has a strong distinctive taste and is heavier and denser then most breads. Rye sourdough bread has existed in Scandinavia and Eastern Europe since the early 1500's, where it continues to be popular to this day.
Rye is similar in nutritional value to wheat but has a higher amount of fiber, vitamin E, riboflavin, folacin and pantothenic acid. It's beneficial if you're watching your weight because it has what is called a high water binding capacity, which makes you feel fuller than wheat breads. It's great food for the heart because it contains nutrients that reduce blood pressure and cholesterol.
Rye sourdough bread is also known for its low glycemic index. This is especially important for diabetics because the glycemic index measures how carbohydrates affect blood sugar level. Eating foods with a low glycemic index allows the pancreas to function more efficiently releasing less insulin and balancing blood sugar levels.
The rye bread you buy at the supermarket is not really rye bread. It might have some rye flour in it, but it probably contains mostly white flour and all sorts of raising agents, food coloring, and preservatives.
Unlike most breads that get devoured as they come out of the oven, this bread is at its best after 2 or 3 days. Although its aroma is heavenly, it is very sticky and needs to wait at least 24 hours before being sliced.
I began baking rye bread in 2014 and hope to continue for many years to come. I bake 3 loaves at a time, the maximum amount that will fit in my small oven. I slice them 1 days after they come out of the oven and freeze them with parchment paper between each slice. Because this is a stickier bread than conventional breads, if the slices aren't separated, they are impossible to pull apart. I take out as many slices as I need and put them in the toaster. We like our slices cut thick, you may prefer them thinner.
I found the recipe for this outstanding 100% rye sourdough bread at ZebBakes.com and have made a few changes over the years . The recipe below is for one pound loaf pan. You can double or triple the ingredients depending on how many loaves you want to make.
Making any sourdough bread is a 2 day process. Once you get the hang of it, like anything else, it's really quite simple. The night before, prepare the starter and after about 12-14 hours it should be bubbly and you're ready to make the dough. You can make your own sourdough starter or you can purchase it online, or get some from a friend. In any case you will need some mature starter to make this bread. A kitchen scale is also essential. When making bread you will usually be more successful if you use recipes that measure ingredients by weight instead of volume. The same goes for cakes.
I tripled the above recipe and decorated these loaves with a toothpick, after I drizzled the flour. When decorating make the pattern about half the size and about 1/4 inch deep. It spreads out and flattens out as it rises.