Insanely Easy Sourdough Rye Bread Recipe | No Knead | No Dutch Oven | Sourdough Discard Recipe

[@DrVektor]

I would have liked the bread to be pure rye, but more than that I was attracted by the sincerity and spontaneity.

[@RosiesKitchenAdventures]

Awww thanks so much for checking out my video and for your kind words!

[@shellygarza9364]

I just baked my 1st loaf of bread. Did as you showed us. It turned out beautiful 😍. Thank you for your great channel. God bless all

[@lachatelaine9055]

Another stellar recipe and video, Rosie! Delicious, easy recipe that provides lots of flavor without fuss. I made it exactly per your recipe with the only change being I added two tablespoons of dried minced onion because darling husband loves onion rye. Fantastic! Lucky that I woke up very early today because by 5:45 am the dough had risen a lot in the loaf tin. I got it right into the oven to stop it from over proofing. Husband is currently enjoying a slice with cream cheese. I will be making this often! Cheers.

[@RosiesKitchenAdventures]

Ooooh...onion rye sounds sooo good! I've never thought of adding minced onion but will definitely try that next time (with cream cheese on top YUMMM!). Thank you for the inspiration! I'm so glad you and your husband are enjoying the recipe. 🥰Yes, 5:45am is quite early! If you ever need to extend the final proof time so you can sleep in 😴you can try doing the final proof in the fridge or perhaps finding a colder spot in the kitchen. Even a few degrees makes a difference for my starter but every starter behaves a bit differently. Thank you so much for your support and happy baking! ❤🌻

[@joanjasper58]

I made your rye sourdough today but used a 1c. Of rye starter and made adjustments for it in the other ingredients, I also added 1 t. Yeasts since my starter was really new, and I was afraid to go it alone we had it for dinner and I love it but really love the crust.

[@RosiesKitchenAdventures]

Hiii Joan! I hope you are having a great start to the New Year and I'm so happy to hear how your rye bread turned out. Your adjustments sound wonderful and that's so smart to add in a little yeast as your starter is maturing. Ooooh yes, I love the crust as well!

[@loriebush4397]

As soon as I replenish my rye flour I'll bake this recipe. Yum. Thank you, Rosie!

[@RosiesKitchenAdventures]

That'd be awesome, Lorie! This is one of my favorite breads and I can't wait to hear what you think. Have a wonderful week! ❤

[@renalevi3452]

Rosie, thank you so much for your recipe! I have been into bread making last several months. So far this is the best rye bread I have ever made.

[@renalevi3452]

Luckily I made a mistake by putting 2 tbs of molasses instead of one. It was just right, not sweet at all.

[@RosiesKitchenAdventures]

Hi Rena! Awww I'm so happy to hear that you enjoyed the recipe!

[@RosiesKitchenAdventures]

Oooooohhh...this sounds so good actually. I'll have to try this next time. These are the best kind of "mistakes"! Happy Baking!

[@sailorgirl2017]

I am just getting into sourdough ryes and I love the ease and simplicity of this recipe. I'll give it a try next loaf. Thanks so much for your channel...I don't you why you don't have a million followers by now!!

[@RosiesKitchenAdventures]

Hiii! Awww thank you for your kind words and support! I'm so happy to hear you found my video helpful and I can't wait for you to try this recipe. I'd love to hear how it turns out for you. Be well and happy baking ❤🙏

[@sailorgirl2017]

I will! I have it bookmarked!! @@RosiesKitchenAdventures

[@ezongreenbriar]

Can I do this recipe without any sugar?

[@GiGiGoesShopping]

Gonna try it this way vs what I've done before. Sounds so smart and eazy peazy Thanks ✨

[@Myshelisgold]

Wow beautiful Thank you Rosie ❤

[@RosiesKitchenAdventures]

Thanks so much for all your kind words and support! ❤

[@kathygreensill5478]

Thank you Rosie for simplifying sourdough bread baking. I love your style. I have made 3 Rye bread loaves and the crackers and its so easy. No more waiting to get that starter at its perfect best (to then discover its deflated before opportunity to bake). I cant wait to try more of your recipes Rosie, the scrolls, pizza, chickpeas, and english muffins especially, keep your wonderful inventions coming. Thankyou.

[@sandyatkinson2619]

Oh, your bread is just so beautiful. I’ve watched you all morning and I love your channel. Thank you so so much for all you do for making it easy.

[@RosiesKitchenAdventures]

Hiii again Sandy! Awww...I'm so grateful for your support and it means the world to me to know that you enjoy my videos! ❤

[@lindybloom5]

New subscribers here. Hi Rosie. I’m so happy I came across your channel. I’m a grandma and been baking my entire life but embarrassed to say this is the first time I’ve decided to have a sourdough starter. So I’m looking for great idea. My starter is a up and running And just beautiful. I’m so excited to try all your easy recipes. I’ve got the ugliest of ugly ducklings dough in my oven right now. 😂. Hope it comes out yummy ! Sending you blessing and loads of luck. Lindy 🥰

[@angelagrosso2162]

Hi Rosie, I just adore your baking, can't wait to try the rye bread..I enjoy all of your videos.blessings for all that you do.

[@RosiesKitchenAdventures]

Hi Angela!! Thank you for saying hi and your kind words mean so much to me! I'm so glad you enjoy the videos and I'd love to hear how the rye bread turns out for you. Be well and happy baking! ❤🌻

[@angelagrosso2162]

Thanks so much Rosie for your kind words. I'm very happy you texted me back...I was surprised..be we'll also... can't wait to bake the bread. Regards Angela

[@RosiesKitchenAdventures]

@@angelagrosso2162 HAHA! Thanks Angela!

[@RoliandLiya]

Glad I came across your video. I love your technique. Easy and looks yummy. Thanks for sharing your recipe. Following now. ❤

[@RosiesKitchenAdventures]

Hiii! Thanks so much for checking out my video and I'm grateful for all your support. Be well and have a wonderful weekend

[@weissmitch207]

Hi there. Love the recipe video! I wondered if you had a written recipe I could see and print?

[@RosiesKitchenAdventures]

Hi Mitch! Thanks so much for saying hi and I'm so glad you like the video. I'm so sorry I unfortunately don't have a fully written out version of the recipe with instructions but I have listed the ingredients in the description box. Have a great week and be well!

[@jet8485]

Looks great! I see you don't score your bread and it doesn't "break" in the oven. Wonderful

[@RosiesKitchenAdventures]

Thanks so much, Jet, and that's a great observation! This bread doesn't have as much oven spring given the rye flour so it "break." I hope you give it a try and would love to hear what you think! Be well!

[@jet8485]

@@RosiesKitchenAdventures I will definately try this. I want to learn how to bake bread this year. So I am searching YT for advice 🙃 Love your bread recipes. You make it look doable and it doesn't look so daunting to try. 👌🏻🙂

[@RosiesKitchenAdventures]

@@jet8485 Ooo...that's so exciting that you'll be learning how to bake bread this year! What a wonderful project! Yes, baking bread can be super easy without taking up too much time. I'm so happy to hear that you find my videos helpful and I can't wait to hear about your own baking adventures! ❤

[@jet8485]

@@RosiesKitchenAdventures thanks for your reply. Warm greetings from the Netherlands 🌷⚘️🌷

[@RosiesKitchenAdventures]

@@jet8485 That's so cool that you are in the Netherlands and I love the tulips! 🥰

[@Dennis1659]

Awesome i have to try this recipe 😋

[@RosiesKitchenAdventures]

Hii Dennis! I'm excited for you to try this and I'd love to hear how it turns out for you. Have a wonderful week ahead ❤🙏

[@mauisuzi]

I'm attracted to people who experiment outside the "rules." Having colored inside the lines most of my life, the huge success of this recipe blew my mind. Rosie, you inspire me to keep living life by my own rules and breaking them often. Experimenting is so fun and often rewarding. I broke a few of Rosie's instructions. Not because I didn't trust her, but because I goofed and initially made the dough with 400g instead of 500g. So after the first rest, I simply added more flour til it felt right. I only had 1T of caraway seeds, so I stole some taste from another recipe and added 1/2 tsp ea of ground fennel and anise. Unfortunately, my dough was beautifully poofed and ready to bake after 10 hrs and 3 folds, but it was not in its oven pan so the poof was lost during the transfer. My kitchen is 60 degrees so the dough was proofing in the oven with the light on. Musta been too warm. I knew if I let it proof overnight the full 24 hrs) even on the counter, it could overproof, so I forged ahead anyway, folded it a bit and proofed another 1 hr plus, then baked it to recipe directions. The loaf is incredibly moist and flavorful and all with 2T of unfed starter straight from the frig!!! You've got to be kidding. I am not. I love love love cooks who do life and baking like this. I wonder if Rosie discovered all this by making mistakes? ❤️❤️❤️

[@RosiesKitchenAdventures]

Hii! Thanks so much for checking out my video and taking the time to write such a lovely comment! I'm so happy you enjoyed this recipe and it was wonderful to hear how you modified it. HAHA...I did discover some of this by chance but also just wanted to develop a super simple way to make yummy sourdough without hurting my brain. Be well and happy baking!

[@shellygarza9364]

Hi. I learned that if you just remold your dough it will rise again. Hope you try it. Good luck 👍

[@yerbasa1]

Hello Rosie, Thank you so much for the recipe! I followed it (minus the molasses and seeds) and it turned out!! My very first rye bread with starter. I loved that it was simple enough that even someone with limited experience could still try it. Very beginner friendly and practical for real life. I had one question...have you ever tried making this with active starter not straight from the fridge?

[@RosiesKitchenAdventures]

Hiii! Thanks so much for checking out my video and I'm so glad you enjoyed this recipe! That's great to hear that it was beginner friendly and practical. That's a great question and yes, I have tried making this with active starter before and it works well too! When I do that and it's also a warmer day, I recommend doing the overnight proof in the fridge instead of at room temperature so it doesn't overproof by the morning. However, if it's a colder day (my room temperature is usually about 66-68 deg F, but down to 60 deg in the winter), I don't have to change anything.

[@yerbasa1]

Thank you so much! ❤

[@marenvonborstel2357]

Dear Rosie, thank you so much for your videos! The Rye bread will probably the next one. Watching this video I was wondering why you create a foil lid instead of using the glas lid which was on the pot while proofing. Can I use a heat resistant glas lid or are there special reasons not to do so? Greetings from Northern Germany Maren

[@RosiesKitchenAdventures]

Hi Maren! I've always wanted to visit Northern Germany. It looks so beautiful! That's a great question...I don't use the glass lid because I want a bit more space above the dough to allow for the oven spring. I don't want to risk the dough to touching the lid while it's baking because it could stick or turn out a bit gummy there. If you have a taller heat safe glass lid though, it's a great option. It would be so cool to be able to see the bread as it bakes! Be well and happy baking ❤

[@pongjainamsomboon4531]

It's the best sourdough recipe for me. I used 3 tbsp unfed starter. I think I need to proof longer in the fridge to get more aerated. Very tasty Thank you so much Rosie🙏

[@loriebush4397]

Hi, Rosie, Planning to make your Sourdough Rye Bread and realized the pantry is lacking molasses. Have you used date syrup or maple syrup in your breads? Have both on hand. Perhaps the date syrup may add more of a complex flavor. Thank you for sharing your super recipes and techniques. Cheers to a beautiful day! 💛😻🌻

[@RosiesKitchenAdventures]

Hi Lorie! It's so great to hear from you again. I always enjoy reading your messages! I've never tried either but I bet both would make delicious bread. I'm with you on the date syrup probably adding a more complex flavor. That would be my vote! I've made this rye bread plenty of times without the molasses and it's still great. The molasses just adds a touch of earthy sweetness and darkens the color a bit. Please let me know how it turns out for you and enjoy the sunshine! ❤

[@loriebush4397]

Rosie, your country rye sourdough was a delicious success! The date syrup was a tasty substitute. Thanks again! Will be perfect for a tempeh rueben Sammy. Happy Day 🌻💛🐾

[@RosiesKitchenAdventures]

@@loriebush4397 That's great to hear that it worked, Lorie! Ooooohhh and I love tempeh! I haven't had it in a while so will have to add it the grocery list. YUMMM! 😍Have a great day!

[@joanjasper58]

​@@RosiesKitchenAdventures, can u use dark Karo syrup.

[@RosiesKitchenAdventures]

@@joanjasper58 Hii again Joan! Yes, you can certainly use the dark Karo syrup instead of the molasses. The bread will be a little bit sweeter but delicious!

[@chantalscott7985]

@rosieskitchenadventures ..Hi Rosie. I tried this and 1st time was a flop, not sure if it was starter or the vessel I used, which was parchement- lined baking dish similar to yours, just more rectangular, but there was very little rise, it was kind of wet and also pretty sour. So again, not sure what could have happened w starter I used. 2nd time was better on rise, but also just went with a loaf pan for better structure. However in both trials, had issues with parchment sticking to the loaves -not sure why But video shows you taking the loaf out of pan to cool on rack and no issue w parchment coming right off.. Let me know.. What think?🤔🤷‍♀️ Thank you!!

[@RosiesKitchenAdventures]

Hii Chantal! Thanks for reporting back and that's great that your second try was better! You are doing a fantastic job keeping at it. With the rye flour in this recipe, this dough tends to rise less anyway but if it was also too sour, the dough might have overfermented. That can happen if the room temperature was a bit warmer that day. My room temperature is about 66-68 deg F and if your home is any warmer than that, it might be best to do the overnight rise once it's in the loaf pan in the fridge instead of out at room temperature. About the parchment sticking, I'm honestly not sure. Baking parchment shouldn't stick to the bread after it's baked. Perhaps there was something weird with that batch of parchment. I hope others who read the comments might have some ideas here!

[@chantalscott7985]

@@RosiesKitchenAdventures Ok so -pretty sure the spot I kept it was about 68 both times, but going into summer, I will probably do the cold overnight (fridge) to stay on the "safe side". Then re the parchment, would a light "grease" or spray impact the loaf, either with/out use parchment? Thanks again.. Also your starter is rye only --why is that? :)

[@RosiesKitchenAdventures]

@@chantalscott7985 Hiii Chantal! Grease/spray would be totally ok with or without the parchment. I like rye for my starter because it supposedly has lots of nutrients for the yeast. Many years ago, I actually started with a starter just fed with white flour. It worked well but I felt like my starter was more active and consistent when I switched to rye. Everyone's starter behaves a little differently based on the local weather and wild yeasts so I encourage folks to experiment a bit and see what works best personally. Have a wonderful rest of your week!

[@OceanFrontVilla3]

I haven't tried this yet but am excited to give it a shot. What I've come to realize in my only 2 years of sourdough bread baking is that flours can vary and result in different outcomes. I'm in Ontario and use Canadian organic flour. Also, a little change in temperature and humidity can make a lot of difference, elevation too.

[@RosiesKitchenAdventures]

@@OceanFrontVilla3 Those are excellent points! I totally agree that flour and even little changes in the environment can make a big difference and I've never thought about elevation before. Thanks so much for sharing your experience with all of us and I can't wait for you to give this a try! Have a wonderful week ❤🙏

[@Windowsinthewater]

This sounds so good! My starter will be ready today I think but would maple syrup work instead of molasses AND I only have all purpose flour ( 😢) and ... olive oil?? Oh dear

[@figenergungor8122]

Perfect 👍

[@ChrisTrivett-ni3yp]

I'll let u know how it turns out. Thank you

[@dulguune7765]

Hi! When I bake dark rye bread in 40mins it gets very brown how can I bake 1h at 400F? Thanks!

[@RosiesKitchenAdventures]

Hii! Ooo...that's a great question! Every oven seems to work a little differently so your oven might be running a bit hotter than 400. Also, since I bake the loaf for the first 20-30 minutes with the cover on, the crust doesn't get too burnt. If you notice part way during baking that the top is burning, you can cover it back up with foil for the remainder of the time so it bakes all the way through. Be well and happy baking!

[@kcconaty5270]

Wow 👏 I’ll have to try this 👍 Sub’d Thanks for sharing

[@RosiesKitchenAdventures]

Hiii! Thanks so much for your support and I can't wait for you to try this. I'd love to hear how it turns out for you. Be well and happy baking ❤

[@davepinnell]

Can instant yeast be substituted for the sourdough starter?

[@davidlello5684]

How many separate stretch and folds (at ~2hour intervals) would you recommend prior to the overnight rest… 5 total?

[@RosiesKitchenAdventures]

Hii David! That's a great question! I usually get in about 3-4. An extra stretch and fold would be great though if you have the time before bed. I hope that helps and would love to hear what you think of the bread when you try it. Have a wonderful weekend 🙏

[@davidlello5684]

I’ve actually made it 3 times already!! Haha it’s amazing and easy and relatively forgiving. I did have it over proof on my second attempt, and the top collapsed a bit in the oven. It was still edible though! I want to experiment with a longer final rest/rise in the fridge as well. I’ll report back :)

[@RosiesKitchenAdventures]

@@davidlello5684 WOO HOO!! I'm so delighted to hear that you enjoy this recipe and have made it several times already! I look forward to hearing how your experiments with the final proof go. In the meantime, I hope you have a wonderful weekend! 🙏❤

[@onetwo2989]

Hi Rosie. I'm a late comer to your channel and I don't know whether you still monitor the comment section. If you do, I have a question about the starter used in the recipe. Your recipe calls for "2 tbsps of starter." Would you have a guess at how many grams that would be? I'm brand new to sourdough baking and I am more acustom to weighing the ingredients in grams. If not, no worries. Love your channel!

[@RosiesKitchenAdventures]

Hiii! Thanks so much for checking out my video and I'm so sorry for the delayed reply! I don't typically weigh out my starter because I find that it's pretty forgiving since I'm using cold, unfed starter. However, I went back to look at the video footage and it looks like I used 23g of starter here. I hope that helps! Be well and happy baking!

[@onetwo2989]

@@RosiesKitchenAdventures Thank you so much! I'm learning tons from your channel!

[@RosiesKitchenAdventures]

@@onetwo2989

[@cqammaz53]

It rides last night but this morning it deflated 😢. Is there any chance it will rise again?

[@renalevi3452]

Hi, Rosie. Thx again for your rye recipe, I keep baking it at least once a week. I planned to bake another loaf tomorrow morning, when realised that my oven broke… 😳my question: can I store/save my dough somehow, may be in the fridge for couple days? I’d appreciate your advice.

[@RosiesKitchenAdventures]

Oh no, Rena!! I'm so sorry to hear about your oven. That sucks! You can keep the dough in the fridge for about 2 days, but after that the flavor and oven spring might change so the loaf could end up flatter and less sour. This is my personal experience with my starter but your starter might be more cold resistant. I'm wondering if you could just use up the dough for rye english muffins. In my video (kzbin.info/www/bejne/ombJmJmVd76cp6M) I partially cook them on the stovetop and then bake them but you can cook them completely on the stovetop at a lower temperature. Or you could even make flatbreads with the dough by stretching or rolling out a portion and then cooking them in a pan like how I made pitas on the stovetop (kzbin.info/www/bejne/navYpp9rYryffac). I hope you have a working oven again soon and if anything, this is a great opportunity to try different ways of cooking dough! Have a wonderful week! ❤

[@renalevi3452]

Oh, yes! Fantastik ideas, thank you Rosie!

[@RosiesKitchenAdventures]

@@renalevi3452 Thank YOU for all your support, Rena!

[@OceanFrontVilla3]

I've seen videos of bread baked in a slow cooker.. in case this happens again, might be worth a try.

[@bethbilous4720]

Can I use white rye flour??

[@LesterandDebraJohnson-r5o]

Has anyone used fed starter in this recipe

[@HanoushUSA]

Why molasses

[@RosiesKitchenAdventures]

Hi Hanan! That's a great question! I like to add it for a touch of earthy sweetness, which complements the rye flavor really nicely. It can be left out or replaced with an equal amount of brown sugar, date syrup, or honey for a similar effect.

[@shezster]

Dough increased after 2 hours but still very wet, any tips?

[@RosiesKitchenAdventures]

Hiii! Different brands of flours can hold slightly different amounts of water so if the consistency of your dough looks different from the video, you might have to experiment with adding less water. It might be helpful to add ¼ cup less water than the recipe and slowly adding additional water to get the same consistency. Happy baking!

[@shezster]

Thx for your quick reply :). I was using whole rye flour & bread flour- perhaps the dark rye is drier? Will try your tips, thank you 😊

[@rakyaalzayani865]

Why did you use the oil

[@RosiesKitchenAdventures]

Hiii! Thanks for checking out my video and apologize for the delay in response. I add the oil because it makes the crumb just a tad more moist. It is optional though and the bread will still turn out well without it. Be well!

[@lisatbc80]

1 1/2 cup how many Gram water?

[@RosiesKitchenAdventures]

Hii Lisa! That's a great question. It's about 341 grams. Be well and happy baking! ❤

[@SusanPetty73]

One cup of water is 227 g so 1.5 cups is 340.5 or 341. This is weight of milk and broth and lots of other liquids that are mostly water.

[@mariabrochu2426]

🥰

[@jacquelinerodriguez6555]

Hi

[@walkingtour_JP]

Ugly duckling dough!! Will you post a Reuben video sometime too?

[@RosiesKitchenAdventures]

LOOOL ok, you got it!