Name: Rye Bread with Sour Dough and Yeast
Ingredients: 2 pails (8 cups) water; 2 ounces yeast; 3 pounds sour dough; 1 pound coarse sea salt; 1 ounce caraway seeds

Rye Bread with Sour Dough and Yeast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sponge

Combine 4 cups of water, yeast, and sour dough in a large bowl to set a sponge.

Mix and knead the dough

Add the remaining 4 cups of water with the dissolved salt and caraway seeds.
Mix to form a rather firm dough.
Knead well.
Allow the dough to rise slightly.

Shape and bake

Divide and shape into loaves.
Bake in a preheated oven at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sour dough: Provides the starter culture that leavens and gives the bread its sour flavor.
Yeast: Produces gas that makes the dough rise and become airy.
Coarse sea salt: Controls yeast activity and seasons the dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.