If you crave the flavor of whole wheat sourdough, but you still want a beautiful light crumb, this easy whole wheat rye sourdough bread recipe is for you! The dough is easy to work with, despite being higher hydration and will give you delicious, complex flavored sourdough bread for minimal effort.
This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter. In a large bowl combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
You can't have a real loaf of rye bread without caraway seeds. Now, this low carb yeast bread is slightly higher in carbohydrates than my other yeast breads. This rye bread has 7g net carbs per slice while my Farmer's Bread and Ciabatta Rolls have 5g net carbs. It's just the difference between using real dark rye flour instead of flaxseed meal.
Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. Let rise until it has almost doubled its size (about 1 hour). After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven.