Hey there! I know it’s been a while, but I’ve been working on a fun new recipe. It took some time for me to get it just right. I think I’ve finally got it to where I want it. I am proud to present: 50/50 wheat and rye sourdough bread.
Yeah, the name is kind of a mouthful. But then again, so each slice of my loaf. It tastes incredible.
A Fun Balance of Flavors
It’s the perfect blend of whole wheat flour and rye flour, so it has a lot of fiber and flavor. Due to the flours involved, it is a little more dense than the sourdough loaves you might see on Instagram and Pinterest, but that just means it’s perfect for pastrami or Reuben sandwiches.
There’s no all-purpose flour in this loaf, so it is a bit difficult to manage if you have no experience with sourdough. However, I do provide step-by-step pictures, timing recommendations, and troubleshooting tips so even a beginning baker can make one of these loaves.
Feel free to drop by my bread blog Breadbythehour.com to see the latest recipe or browse my other recipes to find something that tickles your taste buds.
Did You Try It?
If you tried my wheat and rye sourdough recipe, please don’t forget to let me know! Your star reviews and comments help others to see my recipe and enjoy it too.
Not a fan of making artisan-style breads? I have loads of fun recipes that appeal to a wide variety of taste buds and cooking levels. Feel free to browse my family favorites and let me know which ones you enjoyed the most. If you don’t see a recipe here that you want me to try, feel free to shoot me a message through my contact me page.
