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Interior crumb of a sliced soft Sourdough rye sandwich bread.
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Sourdough Rye Sandwich Bread

By: Brandon Cochran
This soft and nutritious Sourdough Rye Sandwich Bread is made with a hint of sweetness from molasses and aromatic caraway seeds. The rye bread is excellent for deli lunch sandwiches and toast. The easy yudane method (or scalding of flour) helps the loaf stay soft and plush for many days.
Cook Time40 minutes
Proofing Time22 hours
Total Time22 hours 40 minutes
Yield or Serving: 1 loaf

Equipment

Ingredients

Levain

Rye Yudane

Sourdough Rye Sandwich Bread

Instructions

  • Mix the levain ingredients in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.
    30 grams Water, 30 grams Sourdough Starter, 30 grams Bread Flour
  • About an hour before the levain is ready, make the yudane. Place the rye flour in a small mixing bowl. Then, pour in the boiling water to scald, stir, and cool to room temperature.
    100 grams Medium Rye Flour, 150 grams Boiling Water
  • If the caraway seeds are not toasted, toast them in a small skillet for a couple of minutes over medium heat until aromatic.
    In the bowl of a stand mixer*, mix the bread and rye flours, salt, and toasted caraway seeds.
    320 grams Bread Flour, 50 grams Medium Rye Flour, 9 grams Sea Salt, 9 grams Caraway Seeds
  • Add the molasses, all of the levain, all of the yudane, and warm water into the stand mixer bowl fitted with the dough hook attachment.
    Begin mixing on low speed until the sticky dough comes together, a couple of minutes. Then, slowly increase the speed to medium-low and mix for about 5 minutes until the dough is smoother and doesn't stick to the sides of the bowl. It will not pass the windowpane test.
    35 grams Unsulphered Molasses, Levain, 215 grams Warm Water, Rye Yudane
  • Lightly oil a bowl and transfer the mass of dough to the bowl for bulk fermentation.
    Cover and bulk ferment in a warm location for 5-6 hours total, or until it at least doubles in size.
  • Place in the refrigerator to proof overnight and up to two days.
  • The next day, or baking day, punch down the dough and turn it out onto a lightly floured surface. Use your hands to shape the dough into a rectangular slab, about ¼-inch thick. Then, roll it up into a log and place it into a greased small pullman pan or bread loaf pan.
  • Cover and proof in a warm location for 5 hours, or until the dough rises to the top of the pan. Push the final proof if needed for longer.
  • Preheat the oven to 425ºF (218ºC).
    Beat an egg into a small bowl and brush the egg wash on top of the dough and sprinkle the top with more caraway seeds before baking.
    Bake for 10 minutes. Then, lower the oven temperature to 375ºF (191ºC) and bake for another 30-35 minutes or until the crust is dark brown and the interior temperature reads 200ºF (93ºC).
    Cool in the pan on a wire rack for 5 minutes and then turn the bread out to cool at least an hour on the wire rack. Slice and enjoy!
    1 Egg

Notes

  • *The rye bread can be sticky to mix by hand, but possible. Flour your work surface, hands, and the dough throughout mixing and knead for about 10 minutes. Only add more flour as necessary so the bread doesn't come out too dense.
  • If you don't have or don't enjoy caraway seeds, you can leave them out completely or substitute with fennel seeds.
  • Follow the guide for more detailed instructions, photos, and tips for making this sourdough rye sandwich bread.
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