Why You’ll Love This Craze-E Sourdough Rye Bread Recipe
If you’re looking for a bread that’s not only delicious but also packed with flavor, you’ll love this Craze-E Sourdough Rye Bread recipe.
It’s got that perfect balance of tanginess from the sourdough and a hearty texture from the rye flour. Plus, the addition of caraway seeds and fresh rosemary elevates it to another level.
Every bite bursts with the sweetness of cranberries and the savory notes of pimiento and green onions.
Baking this bread fills your kitchen with an irresistible aroma, making it hard to resist.
Trust me, once you try it, you’ll be hooked!
Ingredients of Craze-E Sourdough Rye Bread
If you’re getting ready to plunge into the world of baking with this Craze-E Sourdough Rye Bread recipe, then you’re in for a real treat! The ingredients are pretty straightforward, but each one plays its part in creating that delightful loaf you can’t wait to sink your teeth into.
You’ll find that the combination of rye flour, sourdough starter, and those little nuggets of flavor like cranberries and rosemary just makes everything sing. So, let’s gather what we need to whip up this delicious bread!
Here’s what you’ll need:
- 1 (1/4 ounce) package active dry yeast
- 3 cups rye flour
- 1/2 teaspoon dough enhancer
- 1 cup sourdough starter
- 1/4 cup sugar
- 3 tablespoons butter
- 2 teaspoons caraway seeds
- 3 cups unbleached flour
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon pimiento, patted dry and finely chopped
- 3 tablespoons fresh rosemary, finely chopped
- 1/2 cup dried cranberries
- 1/4 green onion, chopped
Now, before you run off to the store, let’s chat a bit about these ingredients. For starters, if you don’t have a sourdough starter hanging around, you might want to think about making one or asking a friend for a bit of theirs.
It’s like having a pet that you feed flour and water, and it gives you bread in return. And if you can’t find pimiento, don’t sweat it; you could swap it for roasted red peppers or even just leave it out.
While we’re at it, feel free to get creative—add in some nuts or seeds for an extra crunch, or mix in different herbs if rosemary isn’t your jam. The beauty of baking lies in experimenting, so don’t be afraid to put your stamp on this recipe.
Happy baking!
How to Make Craze-E Sourdough Rye Bread
Alright, let’s get our hands a little messy and engage in making this Craze-E Sourdough Rye Bread. First things first, grab a large bowl and pour in 1 1/2 cups of warm water, ideally between 105° to 110°F. Sprinkle in that 1 (1/4 ounce) package of active dry yeast, and give it a gentle stir until everything’s nicely dissolved. It’s like a little yeast party in there, and you want to make sure everyone’s invited.
Now, let’s add 3 cups of rye flour, 1 cup of sourdough starter, 1/4 cup of sugar, 3 tablespoons of butter (melted into gooey goodness), 2 teaspoons of caraway seeds, and 2 teaspoons of salt. You’re going to want to beat all of this together really well—think of it as a mini workout for your arms.
Once you’ve got everything blended into a nice mix, it’s time to bring in the flour reinforcements. Combine 1 cup of unbleached flour with 1/2 teaspoon of baking soda, and stir that into your rye mixture. Now, here’s where the magic happens: add enough of the remaining flour to form a moderately stiff dough.
When it’s time to knead, turn that dough out onto a lightly floured board, and don’t be afraid to really get in there. Add 3 tablespoons of finely chopped fresh rosemary, 1/2 cup of dried cranberries, 1 tablespoon of finely chopped pimiento, and 1/4 of a green onion, chopped. Knead for about 5 minutes—just enough to work out any frustrations from the day.
After that workout, place your dough in a greased bowl, turning it once to coat. Cover it up and let it rise for about 1 1/2 hours, or until it’s doubled in size. This is the perfect time to contemplate your life choices or maybe just watch some bread rising videos online—seriously, they’re oddly satisfying.
Once it’s puffed up, punch it down (no, really, give it a gentle punch), divide it in half, and let those halves rest for about 10 minutes. Shape them into rounds and place them on two greased baking sheets. If you’re feeling fancy, sprinkle a little cornmeal on top. Let them rise for another 45 minutes.
Preheat your oven to 375°F, and when the time is right, bake those beauties for 35-40 minutes, or until they sound hollow when tapped on the bottom. Once they’re out of the oven, let them cool on a rack, and then get ready to enjoy the heavenly aroma of fresh-baked bread filling your home. Who knew baking could feel so rewarding?
Craze-E Sourdough Rye Bread Substitutions & Variations
When it comes to making Craze-E Sourdough Rye Bread, there are countless ways to customize the recipe to suit your taste.
For a nuttier flavor, try adding in chopped walnuts or sunflower seeds. If you’re not a fan of caraway seeds, swap them for fennel or omit them entirely.
You can also experiment with different herbs, like thyme or basil. For a touch of sweetness, dried cherries or apricots can replace cranberries.
And if you want a gluten-free option, use a gluten-free flour blend instead of rye and unbleached flour.
The possibilities are endless, so have fun with it!
Additional Tips & Notes
While baking Craze-E Sourdough Rye Bread can be an enjoyable experience, there are a few tips that can enhance your results.
First, make sure your sourdough starter is active; a weak starter can lead to dense bread. I also recommend using a kitchen scale for accurate measurements, especially with flour.
When kneading, don’t be afraid to add a bit more flour if the dough feels too sticky.
Finally, for a crustier loaf, place a pan of water in the oven while baking. This creates steam, helping your bread rise beautifully and develop a lovely crust.
Happy baking!