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+ servings

New Bohemian Rye Bread

A delicious bread adapted from Sourdough Home
Course Bread, Sourdough
Keyword Bread, rye, sourdough
Prep Time 15 minutes
proofing time 2 hours
Servings 1 loaf
Author Lynn / Turnips 2 Tangerines


  • 3 1/2 cups active rye sourdough starter
  • 1 1/8 cups water
  • 2 1/2 tablespoons butter, cut into small pieces
  • 5 1/3 cups bread flour
  • 4 teaspoons salt
  • 2 tablespoons caraway seeds


  • In a large bowl mix all ingredients together until a small ball forms and pulls away from the sides of the bowl. Transfer dough to a floured surface. Knead dough for 5 to 8 minutes. Dough will come together well but remain a little wet. Let dough rest for 5 minutes. Knead for another 5 to 8 minutes or until dough is smooth. Cut the dough in half, form into rough loaf shape. Let dough rest, covered, for 30 minutes.
  • Generously grease two 9 x 5 inch loaf pans. Shape dough and place in prepared pans. Dust tops of loaves with flour. Cover loaves with plastic wrap and let rise until doubled in size, about 2 hours or depending on activity of your starter and warmth of your home.
  • Preheat oven to 450º. Put the bread in the oven, put a cup of hot water into a pan in the bottom of the oven and bake for 10 minutes, turn the oven down to 350º Bake another 30 to 45 minutes.