Wednesday, September 2, 2009


1 ( 1/4 oz. ) package active dry yeast
1 - 1/2 teaspoons sugar
1 cup warm water
1 - 1/2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons caraway seeds
3/4 cup sourdough starter ( see recipe below )
1 - 1/2 cups medium flour
2 to 2 - 1/4 cups all-purpose flour
melted butter for brushing

In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden spoon or mixed at low speed, stir in salt, oil, caraway seeds and sourdough starter. Beat in 1/2 cup each rye flour and all-purpose flour. Add 1 cup rye flour and beat well. Gradually stir in all but 1 cup all-purpose flour.

Turn dough out on floured surface and knead 10 minutes, adding remaining flour as needed to make stiff dough. Wash and grease large bowl. Place dough in greased bowl, cover and let rise in a warm place until double in size, about in size, about 1 hour. Grease a large baking sheet.

Punch down dough and divide in half. Turn out onto lightly floured surface. Knead each portion and shape into smooth balls. Place on opposite ends of prepared baking sheet, cover and let rise in warm place until loaves are doubled in size, about 45 minutes.

Preheat oven to 375 F. Press the long handle of a wooden spoon across the middle of each loaf, almost to the bottom of the loaf. Make 2 more indentations on either side. Loaves will flatten out. Brush loaves with melted butter. Bake 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack.

Yeast Sourdough Starter on Foodista
Sourdough Starter

2 cups all-purpose flour
3 tablespoons sugar
1 ( 1/4 oz. ) package active yeast
2 cups warm water

In a 4 to 6 cup plastic pitcher or large nonmetallic bowl, combine all ingredients. Beat with a wooden or plastic spoon until blended. Fermentation will dissolve small lumps. Cover with a cloth. Set in a warm place free from drafts and let ferment 2 to 3 days. Stir mixture several times a day.

To use, remove starter needed for recipe. Refrigerate remaining starter in a plastic pitcher or container with a lid that has an air vent or hole in it. Label container with contents.

After using some starter, replenish by stirring in equal amounts of water and all-purpose flour ( such as 1/2 cup water and 1/2 cup flour ). Let starter stand at room temperature until full of bubbles. Refrigerate. If a clear liquid forms on top, stir back into starter.


  1. Oh, yum! I love making breads. I'm going to have to try this one. :D

  2. I'm getting a little more confident about baking bread and can't wait to try this recipe. Thanks for the starter recipe. I've been looking for one.

  3. I'm glad that you thought my Sausage Stew looked Yummy; it really is one of our go to meals every week in the fall/winter. I really like your blog and will have to visit more often. I have always wondered about Yeast starter breads.

  4. I'm not one to make bread but this sounds soooooo yummy.

    Carolyn/A Southerners Notebook

  5. I swore I was never going to have another bread starter--I didn't want anything else in my house that had to be fed! Mine "ate" instant mashed potatoes! How often do you add to it if you don't use it every week? sigh...I may have to start one again. We miss sour dough bread!

  6. What a great loaf of bread, Geri. I really enjoy your blog. I'll be back often. I've become a follower. I hope you are having a wonderful day.

  7. I used to make a sour dough starter all the time. Do you remember the sweet one we used to call Herman. Wow....this brings back memories.

    I have made sour dough bread but never rye. I will have to give this one a try. Thanks

  8. Thanks for stopping by! Your bread looks wonderful! I just read in the NY Newsday that rye bread is the most hunger satisfying of breads and that dieters should consider it as their breakfast bc it will stay with them longer! Isn't that something!

  9. I have tried to make rye bread a few times and it never turns out. I too make sourdough bread, so I'm going to give this one a try.

  10. Thanks for linking to my Krazy Kitchen post!

  11. Yum, a hearty rye is a good addition to any baker's recipe file. Sounds positively tasty. Am enjoying meeting everyone in Foodie Friday and seeing all the amazing recipes.

  12. Oh , I love Susan's comment. Think I'll give this a try this fall. I am definately going to try the Peach Custard pie! Thanks for stopping by and Yes, I am following you too.
    ~ ~Ahrisha~ ~

  13. I've got to get over my fear of baking bread. You make it sound easy. And thank you for stopping by Momtrends and sharing your recipe. See you next week!

  14. I love homemade bread - sourdough sounds great!

  15. I have a weekly sour dough starter I use! I LOVE IT! Great recipes!

  16. oh wow!!! thanks so much!!! i might have killed my starter. i think i have at least overfed it! i am tackling it again tomorrow!