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Layman's Rye Bread

Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flavor and aroma. For home cooks, he suggests using cornichon or pickle juice instead. The idea was inspired by a recipe for Cucumber Pickle Juice Rye Loaf from Dan Lepard, author of The ...
9
6 hr
TOTAL TIME
234
CALORIES
$0.85
PER SERVING
Layman's Rye Bread
Ingredients
8 INGREDIENTS
9 SERVINGS
Stone-ground Dark Rye Flour
1 3/4 cups stone-ground dark rye flour
stone-ground
Sugar
2 tsp sugar
Salt
1 tsp salt
Vegetable Oil
vegetable oil
for greasing
Active Dry Yeast
2 1/4 tsp active dry yeast
Water
1 cup water
Bread Flour
2 1/4 cups bread flour
plus more for dusting
Cornichons
1 cup cornichons
at room temperature
Directions
25 STEPS
View Directions on Food and Wine
Health Info
Macros
44g
CARBS
2g
FAT
7g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
How can I make my homemade rye bread softer yand fluffier?
Can you use rye bread for toast?
Does rye bread make good sandwiches?
Why does my rye bread come out too dense?
Why doesn't my rye bread taste sour like the store-bought version?
Can rye bread be sweet?
Is rye bread gluten-free?
Does rye bread have to use a sourdough starter?
Should rye bread dough be sticky?
How do you slice rye bread without it crumbling?