{"id":7065294,"date":"2026-09-24T00:21:48","date_gmt":"2026-09-24T00:21:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/unfed-sourdough-rye-mixer-bread\/"},"modified":"2026-09-24T00:21:48","modified_gmt":"2026-09-24T00:21:48","slug":"unfed-sourdough-rye-mixer-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7065294","title":{"rendered":"Unfed Sourdough Rye Mixer Bread"},"content":{"rendered":"


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Our Sunday Funday today is celebrating recipes that use sourdough starter, sourdough discard, or store-bought sourdough bread.\u00a0 With how amazing my last sourdough discard\u00a0mixer bread<\/a>\u00a0turned out, and seeing as how I love a light rye bread, I decided to try it again!\u00a0 The old Better Homes and Gardens Bread cookbook had a recipe in there for a light rye mixer bread, so I gave it the same treatment as the conversion of the white flour mixer loaf.\u00a0 Published in 1963, there is not a single sourdough recipe in there, only fresh and packet yeast options.\u00a0 (The sourdough revolution started in the late 60s.)\u00a0 So I converted this recipe just the same as the last one I tried, using 100g unfed starter, and reducing the yeast just a little.<\/div>\n

My poor sourdough starter hadn’t been fed for 59 days so it had a hefty layer of hooch on it.\u00a0 This is a perfect way to wake it up since I will need it strong and active in a few days.\u00a0 It will be at full peak in 1-2 days with a few feeds.\u00a0 This starter puts up with so much!\u00a0 (With 2 months since its last feed, it did take 15-18 hours to perk back up.\u00a0 I will give it another couple feeds at room temp before using it for full on baking…\u00a0 Not to worry though, after the second feed it doubled in under two hours and soon thereafter popped the lid off its container!\u00a0 Experience tells me that even if I stick it straight in the fridge after a third feeding tonight, it will still have popped the lid up tomorrow morning.)<\/i><\/p>\n

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<\/i>This rye loaf turned out a more cohesive and regular looking dough than the previous mixer bread, even though I added more water to address the thirstiness of the fresh ground rye.\u00a0 Really easy dough to work with!\u00a0 And it turned out a similarly bouncy crumb with a delightful, sweet rye aroma.\u00a0 It makes wonderful turkey sandwiches!<\/p>\n

Light Rye Mixer Bread with Discard or Unfed Starter<\/span><\/i>
makes 1 loaf<\/p>\n

230g water (If using freshly ground rye flour, I recommend 250g)<\/i>
100 g sourdough starter, fed or unfed\u00a0
1\u00be tsp\u00a0 (5.3g) instant yeast
2 tbsp honey
2 tbsp butter, melted, or avocado oil
1\u00bd tsp sea salt
2-3 tsp caraway, lightly crushed\u00a0(I love caraway in rye, so I use the full tbsp)<\/i>
165g rye flour
255g bread flour<\/p>\n

In large mixer bowl, thoroughly combine the rye flour and \u00bd cup of the bread flour, the yeast, caraway, and salt.\u00a0 Add the water, unfed starter, honey, and melted butter to the
\n flour mixture.\u00a0 Mix on low speed until moistened; then increase to
\nmedium speed for 2 minutes.\u00a0 Gradually stir in the remaining flour with a
\n dough whisk or large wooden spoon until smooth.\u00a0 Cover and
\nlet rise in a warm place until doubled, about an hour.\u00a0 (For this batch I decided to give it a scrape down, and another hour because it looked fairly sluggish at one hour.)<\/i><\/p>\n

Stir down the batter with a spoon.\u00a0 Spread the dough evenly into a greased bread pan, either 9\u00bdx5-inch or tall sided 9×4 inch<\/a>. (I used the tall.)<\/i>\u00a0 Cover and let rise in warm place until the batter doubles, 45-60 minutes. Bake in a preheated 375\u00b0F oven for 45 to 50
\nminutes until golden brown.\u00a0 (Check after 20 minutes and cover with foil if it is browning too quickly.)\u00a0 Unmold and place on a wire rack to cool.\u00a0
\nBrush with butter straight out of the oven, and cool completely before slicing.\u00a0 (Seriously – do not cut rye bread while it is still warm or you will likely get a gummy crumb.\u00a0 Give the starches time to set.)<\/i><\/p>\n

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Be sure to check out the rest of our sourdough centric bakes:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Our Sunday Funday today is celebrating recipes that use sourdough starter, sourdough discard, or store-bought sourdough bread.\u00a0 With how amazing my last sourdough discard\u00a0mixer bread\u00a0turned out, and seeing as how I love a light rye bread, I decided to try it again!\u00a0 The old Better Homes and Gardens Bread cookbook had a recipe in there […]<\/p>\n","protected":false},"author":1,"featured_media":7065295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,32317,19513,16673,226756],"dealstore":[],"offerexpiration":[],"class_list":["post-7065294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-mixer","tag-rye","tag-sourdough","tag-unfed"],"yoast_head":"\nUnfed Sourdough Rye Mixer Bread - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7065294\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Unfed Sourdough Rye Mixer Bread - 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