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, but I think I’ve finally got it to where I want it.
I am proud to present: 50/50 wheat and rye artisan-style sourdough bread.
Yeah, the name is kind of a mouthful. But then again, so each slice of my loaf. It tastes incredible.
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?
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