Recipes > Bread Machine Scandinavian Sourdough Rye Bread Find A Store Bread Machine Scandinavian Sourdough Rye Bread Scandinavians have been using rye flour for generations in making their characteristic hearty rye loaves. This recipe makes a wonderfully chewy loaf of sourdough bread. Yield 1 loaf Print Recipe Pin Recipe 0 Reviews IngredientsSmall Loaf (1-pound bread machine)1/2 cup plus 1 tablespoon water1 tablespoon vegetable oil3/4 cup Rye Sourdough Starter2 cups bread flour1/2 cup rye flour2 teaspoons granulated sugar1 teaspoon salt1 1/2 teaspoons caraway seeds1 1/2 teaspoons Red Star Active Dry YeastMedium Loaf (1 1/2-pound bread machine)3/4 cup water2 tablespoons vegetable oil1 cup Rye Sourdough Starter2 cups bread flour1 cup rye flour1 tablespoon granulated sugar1 1/2 teaspoons salt2 teaspoons caraway seeds1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry YeastLarge Loaf (2-pound bread machine)1 cup water3 tablespoons vegetable oil1 1/4 cups Rye Sourdough Starter2 1/2 cups bread flour1 1/2 cups rye flour1 tablespoon plus 1 teaspoon granulated sugar2 teaspoons salt2 1/2 teaspoons caraway seeds1 tablespoon Red Star Active Dry Yeast InstructionsHave water at 80°F and all others at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack. NotesGet Traditional Bread Making Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
