rye sourdough rounds
These Finnish inspired rye sourdough rounds are hearty, slightly tangy, and packed with deep rye flavor. Made with overnight rye levain, whole rye flour, and a touch of molasses they bake up with a sturdy crust and dense but tender interior that’s perfect for sandwiches or simply sliced and topped with butter.
How to make rye sourdough starter?
To make rye sourdough starter you will need:
50g whole rye flour
50g lukewarm water
Mix in a clear jar until no dry flour remains, cover loosely, and leave at room temperature for 24 hours.
Every 24 hours discard all but 50g starter, then feed it 50g whole rye flour and 50g lukewarm water. Repeat this daily. Your starter is ready to bake with when it reliably doubles in roughly 4-8 hours after feeding, has plenty of bubbles, and smells pleasantly sour rather than just wet flour. This usually takes about 2 weeks but some starters may need longer.
How does sourdough work?
Sourdough works through fermentation. A starter contains naturally occurring wild yeasts and lactic acid bacteria that feed on sugars in flour. The yeast produces carbon dioxide which helps the dough rise while the bacteria produce acids that give sourdough its tangy flavor. Rye works especially well in sourdough because the acidity also helps control enzymes that can make rye bread gummy. This gives the bread better structure, deeper flavor, and helps it stay fresh longer.
What is levain?
A levain is a portion of sourdough starter that is fed with fresh flour and water specifically for a batch of bread. It’s allowed to ferment until active and bubbly, then mixed into the final dough to provide the yeast and bacteria that make it rise and develop flavor. Unlike the main starter which you continue feeding the levain is made to be used up in the recipe. In this recipe the 50g rye starter mixed with 100g rye flour and 100g water overnight is the levain.
Is rye bread better for you than regular white bread?
Rye bread can be a nutritious alternative to regular white bread especially when it’s primarily made with whole rye like this recipe. Rye is naturally high in fiber which can help with fullness, digestion, and steadier blood sugar levels. Sourdough fermentation also breaks down some of the compounds in the grain making certain nutrients easier for the body to absorb. The combination of whole rye and slow fermentation makes it a particularly nutrient dense, satisfying bread.
How to make rye sourdough rounds?
First make the levain. In a small bowl mix together 50g rye starter, 100g whole rye flour, and 100g water. Cover loosely and rest at room temperature overnight.
In a large bowl mix together the levain, 300g whole rye flour, 200g bread flour, 250-280g lukewarm water, 20g molasses, and 10g salt until just combined and no dry flour remains. Rest for 30 minutes.
Knead for 8 minutes. Cover with a kitchen towel and rise for 2-3 hours.
Line 2 baking sheets with parchment paper.
Divide into 8 pieces, lightly dust with whole rye flour, and shape into 1/2 inch thick rounds. Lightly wet your hands with water to prevent the flour from sticking to your hands while shaping.
Prick the tops all over with a fork and proof for an hour.
Preheat oven to 425f.
Bake for 22-28 minutes, then let them cool completely for 2-3 hours before slicing.
Tips
Feed your rye starter and use it when it’s bubbly and near its peak.
Adjust the water as needed. Start with 250g and add more if the dough feels too stiff; different rye flours absorb water differently.
Expect sticky dough. Rye dough is naturally much stickier than wheat dough so resist adding lots of extra flour.
Wet your hands for shaping.
Prick them well with a fork to help them bake evenly and prevent large air pockets.
Let them cool completely. Rye continues setting as it cools; slicing too soon can make the interior seem underbaked or gummy.
