This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.

So much time had passed since my last video shoot I’d forgotten the challenge of keeping a video short and concise. Sorry about the way this one drones on. If you’re already a bread baker, you can probably just go off the written recipe and instructions below.




Artisan Sourdough Rye Bread
Artisan Sourdough Rye Bread

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 18 hours

Yield: 1 Loaf


  • Water: 400 grams, 1 3/4 cups
  • Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
  • Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
  • Rye Flour: 245 grams, 1 3/4 cups
  • Bread Flour: 245 grams, 1 3/4 cups
  • Molasses: 44 grams, 2 Tbs.
  • Fennel Seed: 8 grams, 1 Tbs.
  • Anise Seed: 2 grams, 1 tsp.
  • Caraway Seed: 3 grams, 1 tsp.
  • Salt: 12 grams, 1 3/4 tsp.
  • Zest of 1 Orange


Sourdough Version:

In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.

In a separate bowl, combine the flours and salt.

Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.

Instant Yeast Version

The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.

Both Versions

After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.

Preheat your oven to 475 F a half hour before baking.

Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.

Let cool completely before eating.


On 12-14 hour proofing period: I typically prepare everything in the evening for baking the next morning. You can also mix everything up in the morning and refrigerate until evening then remove before bed to resume the proofing at room temperature. Alternatively, if you get started with mixing everything up early enough in the morning, the bread can also be ready to bake in the evening. This is a nice option when you want fresh bread ready to eat for breakfast.


On Rye: Higher in protein, phosphorus, iron and potassium than wheat. It’s high in lysine, low in gluten and very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Zinc, Copper and Selenium, and a very good source of Dietary Fiber and Manganese.

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread.

Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Rye also seems active in the prevention of prostate cancer.

Jan 2, 2011 addition: Check out Joe Doniach’s variation of this recipe.

July 2011 addition: Also see Heinz’s simple and fast Swiss Artisan Bread Recipe.

Artisan Sourdough Rye Bread

Comments from our Forum

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  1. Patricia says:

    I have been baking bread for more than 40 yrs now, since my hippie days. And up until a few month ago I had an ancient sourdough starter, but alas and alack she died. So I've started with a new one. It is lovely. I've been making pumpernickel for my "boyfriend" since I started making regular sourdough for myself, again. I scan the Internet for different recipes all the time esp for the pumpernickel since its new to me. (He says why don't you just stick to one) well you know how that goes. So I'm making this Artisan Sourdough Rye. I can't wait to see how it turns out and how he likes it. He's laughing that I got up at 8am to finish it! I'm not a morning person. It's on its 2nd rise and looks lovely, not too sticky, nice rise, good shape. I want to thank everyone who contributed comments! Turns out you're not too old to learn new tricks! Heehee!d

  2. Patricia says:

    This bread turned out so beautiful and delicious. I didn't have anise or orange and can't wait to make it again with the missing ingredients.

    I think this is the most beautiful loaf I've ever made! And it does taste GREAT!

  3. sharondhl1 says:

    I love this bread, thank you Eric for the recipes and video tutorials. I'm not sure if any other recipe can beat this! I loved it and the whole family did as well. Just out of interest, what happens if I just use my sourdough from the fridge without feeding it?

  4. mcfunk says:

    Hi there. I'm another one with a rye sourdough starter and I'm starting to suspect that it behaves quite differently from white or wheat starters. It's nowhere near as stiff, for one. I'm sure it played a part of my first (and only yet) batch of this bread being overly wet and sticky, and I think the ratio of yeast to moisture impacts the rise as well (i.e., I suspect that I'm getting less yeast for the quantity of starter).

    I've seen some methods online that call for taking the starter "mother" and adding flour and water in given quantities to stiffen before using in a recipe, such as the following:

    To use for recipes - Combine 1/2 c (5 oz) mother starter from the refrigerator with 3 oz flour and 2.5 oz warm water (85 - 90 degrees). The mixture will be stiffer than the mother. Let it sit, covered, until doubled in volume (if it doesn't do so go back to maintenance procedure). When the starter has doubled, it is ready to use in a recipe. Measure the amount needed and discard any that remains. (

    Do you think that using such a method would produce a starter that would better approximate the stiffness of the starter you are using, and create more consistent results in recipes in general? Or am I better off just spinning off a white or wheat starter from my rye start?

  5. Paula says:

    Such a great recipe and comprehensive tutorial!
    I went with the Rapid Rise (instant) yeast method and was very pleased with the results. This was a test run for a dinner party next weekend for a group of us who went on a Rhine River cruise this summer and I am looking forward to sharing this wonderful recipe!

  6. wilbri says:

    Have been following and baking with lessons from this site for a few happy months now.
    The most dramatic lessons I've learned, are the use of a Dutch Oven and an implanted thermometer.
    I have experimented with 100% rye (will write about that at another time) however, am trying to improve my technique with this recipe.
    Repeatedly, I get a very wet bread.
    Usually, the Dutch Oven is heated up to 240*C (i.e. 'hot' oven) and closed with the dough for 20 minutes.
    Then, the cover of the Dutch Oven's removed and the thermometer is speared into the still baking bread, with an alarm set for 98*C.
    This is usually reached in another 30 or so minutes.
    Round wooden skewer tests always come out wet, so I keep the bread in for longer and longer, causing it to over crust. Possibly even, to burn.
    At this time, I am baking the same recipe with 370 instead of 400 grams of water.
    The dough was very sticky - let's see what happens.🤔
    Any suggestions how to get the baked bread less sticky?

  7. wilbri says:

    Here it goes ▶️ The crumb looks good, the crust is crunchy and thin, the bread, though still sticky, is much less sticky than usual.
    I'll write the ingredients, including all changes I've made to the 'official' recipe over the past few months.
    It would be an exaggeration to say that I'm delighted with the outcome- I am happy.
    A bit of background, we live about 700 meters above sea level, near Jerusalem, in Israel.
    Spring is behind us, so the unheated in-house temperatures are just over 20*C.
    This bread's dough was started on Thursday morning, about 9am, then put in the fridge at 2pm, until this (Sunday) morning at 8am.
    The second rise, after folding, started at 2pm, for baking at 4pm.

    The ingredients:
    370 grams water
    70 grams rye starter
    245 grams whole rye flour
    245 grams general white wheat flour
    40 grams date syrup
    5 grams table salt
    25 grams peeled sunflower seed
    25 grams linseed

    Followed directions of Artisan Sourdough Rye Bread.

  8. ritchd01 says:

    Eric, I love your site but am having trouble with the Artisan Sourdough Rye bread. #1, I'm not sure if my sourdough starter is what it should be. I live in central Canada, Manitoba to be exact. A person I know that taught culinary arts in one of our regional high schools told me that we could not maintain good sourdough starter here. We do not have the good wild yeast like that found on the west or east coast. Is there any truth to that. What can I do to keep my starter healthy. I do the weekly feeding of the starter. Should I be adding some yeast with the flour and water? I tried this recipe twice and it just does not rise like yours. I like the taste but it is not what it should be. We are in late fall, early winter here. The temperatures have been very nice so far, for us. Our house is 18C at night and 21 during the days with a relative humidity of 57%. I tried to include a couple of pictures of my latest rye bread but could not do it.. It's better than the first would you believe. Any suggestions?

  9. Michelle says:

    I adore this recipe! So flavorful, and so easy to make!
    I put it all together in the morning but knew I would not have enough time to bake at the end of the day, so I put it immediately, after mixing, into the refrigerator, and then took it out at night, to warm up and rise overnight. The loaf was formed and proofed the next morning and then baked in a cloche, it is brown and beautiful and oh, so tasty!
    Thank you for this recipe!

  10. jbluebird says:

    wow! This bread is fantastic. Followed Eric's video and ingredient list as close as possible. This is my 4th NK attempt using the pineapple based SD starter, and the best to date.

    Only issue (for now) is the overly dark bottom. For this last try I raised the rack to its highest point and lowered the temp by ~10 degrees, but still a little burnt on the buns. Will try parchment paper next weekend.

    Thank you Eric for the great instructions and delicious recipes.


Earlier Comments

760 thoughts on “Artisan Sourdough Rye Bread

  1. Thank you, Karil. I am waiting to make them until I can buy some anise seed. I hope maybe to get to town later and then perhaps tomorrow I can try these! I am looking forward to it! Have a lovely evening.

  2. Karil

    Hi Yolanda, I made the Swedish Knäggebrod and found that I had to adjust the amount of flour by adding more than 100 grams to the amount that I originally wrote. There must have been an error in my transcribing the recipe many years ago. I will write in more detail later—we are going out for dinner, and I’m not yet dressed to go!

  3. Karil

    Hi Tony, yes, 24 hours is a very long proof! Another thought: if you would like the FLAVOR of spices and orange zest in your bread, but NOT the seeds themselves, then boil a small portion of the water that you will be using for the bread together with the spices and the zest. Allow this to steep until it cools, as if you were making tea. Then strain the flavored water into the remaining water and continue your breadmaking as usual. You will have to experiment with the quantities of the spices to obtain the intensity of flavor you want.

  4. Hi Tony.

    Proofing for 24 hours will tend to turn dough into pudding. Stick with the 12-14 hours called for in the recipe and it should work a lot better. Eliminating the seeds won’t make a difference, other than the flavor.

  5. Tony Silvestro

    Hi, Eric,
    After a time of no bread baking, I’m back into it again, this time I’m using your sourdough starter. Tried your favorite sourdough rye bread recipe.
    Since we don’t like seeds in our rye, I followed the recipe to the letter with what seemed like healthy starter, but I left out the seeds. After the close to 24-hour proofing, I turned it out onto the counter, but it flowed like pudding! I added quite an additional amt of flour but it didn’t work.
    Would the seeds have absorbed a significant amt of the extra water. I’m puzzled.
    Tony Silvestro

  6. Wow, all these great pics. Everyone is making wonderful bread.

  7. Marianne

    I baked a loaf of the sourdough rye this morning using instant yeast instead of sourdough starter. I proofed the dough in a parchment-lined terracotta flower pot while an identical flower pot was preheating in the oven. When the dough was ready to bake, I lifted it into the preheated flower pot using the parchment paper and covered the pot with a pizza pan. After 30 minutes, I removed the pizza pan and finished baking the bread uncovered.
    I’ve attached a pic of the bread just after it came out of the oven. Very fragrant with a very nice crumb!


  8. Then I would just set your oven to whatever the recipe temp calls for since the circulating (convection) air won’t effect the dough inside the Romertopf.

  9. Doris

    I use a covered Roemertopf.

  10. Doris

    I just watched your fabulous video for the Rye sourdough bread.
    I have a convection oven so I would need to adjust the temperature. Could you please let me know what that temperature should be for this particular recipe.
    Many thanks,

    • Hi Doris,

      Are you baking the bread in a covered baker of some kind or uncovered, like on a baking stone?

  11. Becky

    My NKBs at altitude 3970 feet in dry California had great looks and great flavor but not the big holes I wanted. So I googled baking altitude adjustments and now make the following adjustments to Lahey’s recipe for regular yeast (increase to 1 2/3 c water and 1 1/2 t salt) and for Eric’s sourdough (increase to 1 3/4 c water and 1 3/4 t salt). I use only bread flour. To counteract the increased evaporation higher altitude causes, I tightly cover the dough with plastic wrap for the long fermentation and cover as closely as possible for the resting period and rise. Along the way I figured out a nifty trick. My Dutch oven set is a Lodge combo cooker. If you turn it over, using the lid as the base, it resembles a La Cloche. I find it’s easier to place the bread in in the upside down position, and if you keep the skillet handles askew it’s really easy to lift the top off after that first half hour of baking. My NKBs are turning out with a lighter crumb, but they’re not perfect yet. If anyone has the scoops on high altitude adjustments, I’d love to know how to improve my recipes.

  12. Tiffany

    Hi Eric…..I made the bread and it came out exactly as pictured, however, neither my husband nor I liked the flavor. Probably the anise, fennel, orange zest combo. Not to say that some wouldn’t like it, but we didn’t. Still looking for a rye bread recipe we’d like. However, I should mention here that our “gang of girls (deer)” just loved it! Maybe my palate is off kilter, and it took most of my life to discover that everyone’s palate is different. Thanks for the experiment in rye bread baking.

  13. Jeff B.

    Thanks Eric. I can’t wait to try this. Probably this weekend. Also, thanks for the tip on proofing time. I think I have over time, let my proofing times get a little too long. I was wondering where my oven spring went, now I know.

  14. Here is a photo of our bread that I made from this recipe. It is really delicious. Nice and crusty, but soft and yummy crumb too. I was worried, because when I put it into the round La Cloche, the dough was too soft, I felt. My starter was not as thick as in the video, so at the end of mixing I added just a handful more of bread flour, but that did not seem to correct it. Nevertheless, in spite of the slack dough, this bread is marvelous! I think I will try to thicken up my starter and see if that makes a difference. Everything else was weighed exaclty by grams. I did not have any anise seed, but it is still very good. Thank you, Eric!


    • Very nice, Yolanda. I feel like a proud new father 😉

  15. Marianne

    This is to Brody about the pickle taste in the bread.
    I would guess it is the Caraway that is giving the pickle taste. Easy way to find out is just to chew on one of the seeds. You will quickly discover which one is putting you off. I think Fennel might lean more towards a licorice taste, like Anise.
    My daughter doesn’t like the taste of any of these, and I have left them out. Instead I have added some sunflower seeds and pumpkin seeds. they give the bread a bit of crunch which is nice. they do however add to the weight of the dough, so you might have to make a slight adjustment to the yeast content depending on how many seeds you add. Maybe another forum member might care to suggest how much of an adjustment. I am no expert when it comes to that. For myself, I have added a quarter tsp. of the instant yeast.
    Hope this helps. Marianne

  16. Karil, you made my day! Thank you so much for going to the trouble to post the recipe!

  17. Robin

    Can you use syrup instead of molasses???

  18. Karil

    Hi Yolanda—I don’t need a case of asphyxiation on my concious, so here goes…:

    Bear in mind that we were baking this bread 30 years ago—in the days before I had ever heard anything about magical Instant Yeast, so adjust the recipe accordingly. (Rose Levy Beranbaum, in her The Bread Bible, gives a conversion of 42 g Fresh Yeast to 4 teaspoons of Instant Yeast. For those of us who are now NK and ANK Bread Fans, this seems like a shocking amount of yeast! )

    The recipe is uncomplicated, so I suggest simply substituting instant yeast for the fresh yeast, and mixing it, as usual, into the flour before adding the wet ingredients. I call the bread KARIN RUDIN’s SWEDISH KNÄGGEBROD, because it came from Karin’s Swedish mother-in-law.

    (A) Combine and cool (luke warm for fresh yeast, room temperature for Instant Yeast)
    360 g scalded milk
    60 g butter

    (B) Combine
    1 Tbsp Anis Seed
    25-40 g granulated sugar
    3/4 tsp salt

    (C) Dissolve the fresh yeast in water
    42 g fresh yeast (1 cake)
    60 g water (luke warm water for fresh yeast)

    400 g All-Puirpose Flour (plus some for kneading & rolling out the dough)

    At the time, we baked the bread on cookie sheets, however, if you have a baking peal and a baking stone, this would be even better. You can flour the peal and roll each flatbread directly on the peal and then slide it onto the baking stone.
    The oven (and baking stone) are preheated to 240°C

    (1) Combine the Ingredients (A), (B), & (C); Add (D) and mix well.
    (2) Knead briefly and cover, allowing to rise until double.
    (3) Punch down lightly and cut into tennis ball sized pieces
    (4) Lightly flour these pieces and cover with a tea towel or plastic
    (5) Roll out very, very thinly (1-2 mm), and then pass over several times with a Swedish Knäggebrod Rolling Pin (which thins the loaf even more). (If you don’t have such a rolling pin, puncture it densely with a fork. The rolling pin, however, is far more effective in thining the loaf).
    (6) Bake until golden (but not brown) and then remove to cool on wire racks.
    (7) Cool thoroughly and then store airtight. They are best after at least a day of storage. They can be stored quite a long time in and air-tight container.

    I hope that the color is returning to your face again, Yolanda! Let us know how you like the Knäggebrod. I imagine that one can experiment with the recipe—using other spices or flour combinations, for example. Perhaps one might even convert the dough to an ANK or NK slow-rise dough. Another challenge!!!

  19. Brody

    Couple things.

    Tiffany — I started baking bread in my La Creuset 5 1/2 quart enamled dutch oven and had very good results. Then I picked up one of Eric’s oblong clay bakers and I just can’t ever go back to the Le Creuset because it’s a stuning difference in the texture and flavor of the bread. I liked it so much I just purchased the oval Romertopf which arrived today. I can’t wait to start baking in it.

    I love Rye bread, but I don’t like the pickle-like flavor of the seeds. Actually, I’m not certain if I don’t like Fennel or Caraway, or both. Do any of you know which is which?


  20. Thank you, Eric, for your answer.

  21. gailann

    Hello Eric, Thanks so much for the new rye sourdough bread recipe. I did not have any rye grain available at the time so I decided to make it with spelt grain instead of rye and milled it in the same mill you use. For health reasons, we do not like to use much regular whole wheat, so I used 1 3/4 cups of whole grain spelt flour and 3/4 cup of white spelt flour and only 1 cup of white regular wheat bread flour. I used my own starter and used less water which is normal when using spelt. Without the 3/4 cup of bread flour the dough was quite limp and I had to lay down parchment paper in the proofing basket and lift it into the baking clay pot (very carefully) using the parchment paper to hold on to. I also used less of each of the 3 seasonings and only 1 tsp of sea salt. The finished product, while not as high as yours, due to less bread flour gets a high 15 rating by the family members. It tasted just like regular rye bread and everyone thought it was one of the best sourdough breads they had ever tasted.

    Thanks Again, Gailann


    • Looks fantastic!!!

  22. Fred

    Hi Eric,

    Thanks for posting this. This may be a silly question, but are the fennel, anise, and caraway ground or whole?


    • Hi Fred,

      Not silly at all. They’re whole.

  23. Hi Eric
    This is a beautiful Sourdough Rye recipe. Thank you so much for your video too. Your demonstration is really clear. In your video you said the starter is a stiff one. May I enquire what your starter hydration is? It doesn’t look very stiff to me, but maybe it is because it had been fermenting for a long while. Between the last refreshment and the time you used it in your video, how long had it been?
    Thank you very much.

    • Hi Shiao-Ping,

      I keep my starter at roughly 100% hydration. I could be stiffer, but mostly I wanted people to see that it wasn’t runny. I feed my starter quite frequently, so it most likely was fed no longer than 2 days from when I used it in the video.

  24. Paul

    This looks fantastic Eric! I was very excited today to see that you were back in action, and in top form. I will be baking this weekend and this will certainly be on my list! BTW, I like the long detailed vids, and I can understand… When I start talking about bread, I can’t stop.

  25. Robin

    Can you use dark syrup instead of molasses?

  26. Tiffany

    I’ve never baked the bread in a “clay baker”, I’ve always used my Calphalon 3-1/2 qt pot with glass lid, and I’ve also used a 3-1/2 qt Calphalon soup/stew pot with solid lid, (no nonstick interior on that pot) and I now have a 3-1/2 stainless steel pot (no nonstick interior as welll, and mfgr’r is Domo) with glass lid that has steam escape hole that I just fill up with foil. I’ve made a 3-layer aluminum foil “round” to fit inside the pot so the bottom of the bread doesn’t get burnt and I use that foil round on all three mentioned pots. Always I place the bread after I’ve rolled it around on my well-floured pastry cloth (pickup right edges and roll back and forth, then pickup top and bottom edges and roll up and down) then “plop” onto a Medium sized piece of parchment paper* and I don’t tuck the ends under or anything fancy just plop it or roll it from the floured pastry sheet to the parchment paper. Place the parchment paper/bread dough in a 8″ fry pan, cover with flour sack towel. I then put selected pot with lid on (mostly the Calphalon pot as it has a rounded bottom exactly like the finished product) into the oven middle rack position, turn on oven to 435 deg F and timer to 30 min (while the raw dough is sitting on the parchment paper in a small 8″ fry pan on the stove top [for warmth]). When the 30 min timer goes off….I dust the top of bread dough with flour, cut a big “X” with my kitchen shears, remove the pot from the oven with my (1 pair) Ove Gloves, place pot on stovetop, take off pot lid, pickup parchment by corners and lift into hot pot, then smooth paper edges down, put lid back on pot, put whole thing in oven for 30 min. After 30 min, take out pot, remove lid, replace pot into oven for 14 min (no more and no less) close door of oven of course and when timer goes off after the 14 min take the whole thing out of oven (using Ove Gloves, of course) and pop out the loaf of bread onto a rack. And in 1 hr got some good good bread. Have used this procedure for almost 4 years now and it all comes out exactly the same. Never ever have I put a pan of water in oven or sprayed the oven interior with water (unless I want to ruin my oven). The purpose of all these lidded devices is as you say… keep the moisture within the pot to mimic a steam injected oven which no one except a bakery has. The other thing is that the pot should be 3-1/2 qt, if using 4 qt add another cup flour and it works fine. It does not matter how you treat or handle the dough (roughly or gently)…it all comes out the same. I don’t do second rises unless you count the 30 min it sets while the pot and oven come to 435 deg. That’s it…and it always always comes out the same shape, except if you use scissors to cut the top then you can cut different shapes: heart, star, checkerboard or big X.
    Tiffany McCullough
    Kerrville, TX

    PS: Forgot, you can actually bake the bread on a pizza stone covered with a disposable aluminum lazagna pan (may need xtra weight to hold alum pan firmly sealed) and once again the dough is resting and baking on parchment paper. Also, sells a enameled (interior and exterior) steel 3-1/2 qt pot (not that heavy as I have a 4 qt and I don’t like lifting it out of oven) for less than 20$ made by Lodge the people that make those cast iron frying pans.

    Also, the reason I place the dough in a small fry pan (8″) on the parchment paper is that the 8″ pan contains the growth of the dough so it’s in a more upright fashion and not just a sorta flat blob that you would get with a larger pan….I learned this the hard way.
    Has this been helpful?

    PPS: Some have suggested that the interior nonstick feature of the Calphalon pot I use to bake the bread in will not hold up. The manujfacturer says the pot is good to 500 deg F and I’m using 435 deg F. I know, big deal, that’s not that far in temp from 500 but I’ve had absolutely no problem with interior degrading……..possibly it may be because I am putting the bread on parchment paper which keeps the bread from ever touching the nonstick surface. Who knows. However I have returned numerous 8″ small fry pans to Calphalon for replacement as we only use this 8″ fry pan to cook our breakfast eggs (at medium heat for about 5 min) and that’s the only thing I cook in the 8″ Calphalon fry pan, so what’s their problem. Have 2 other small 8″ fry pans bought at Sams Club (maker: Tramontina), cheap, and surface never degrades. So price is not always indicative of quality.

    *=You can purchase a very large box (restaurant size) of parchment paper at Costco for $5 (in Texas) and I’m still using the box a year later (make bread every day) much cheaper than Reynolds Parchment Paper. The box contains 205 Ft of paper in it so looks like I’ll have it for a while.

    Happy Baking

  27. Karil, I am already turning blue… holding my breath waiting for your recipe! My mother’s side of the family came from Sweden, so I have a fascination with all things Swedish.

  28. Karil

    I would opt for a series of videos on Flatbreads and Wraps of the World—soft, pliable ones and very crispy, cracker-like ones. Flatbreads love to be dressed up with spices and seeds, too! Years ago I learned to make a very thin and crispy, Swedish Knäggebrod from a friend who had been married into a Swedish family. It was flavored with anise seed. We made the bread together before Christmas and then enjoyed it with homemade splitpea soup that was flavored with freshly grated ginger and, of course, we served a small selection of cheese. I soon learned that this bread became MUCH better when eaten a day or more later (it can be stored airtight for just about forever!) The flavor was more mellow and complex and the texture was crisper from the second day. At the time that I learned to make this bread, I was also learning to make amateur video films, so I even filmed my daughter making the bread (HI-8 video). I haven’t made the bread in years, but now I think I will scout up the recipe, which is neatly filed somewhere, and bake up a batch. I’ll post the recipe when I find it.

  29. Marianne

    Great videos as always! I’ll have to try this recipe soon.

    So, now that you’ve got this video done, are you going to make a croissant video next?

  30. Thank you for the great rye bread video. I really enjoyed it. I told my husband & two teenage boys I was watching it and they said “NO…the sourdough wheat and the regular NKB are so awesome, why would you make any other kind???” Can I help it that I live with such loyal and provincial men? Thanks…

  31. Marianne

    Eric you make it all look so easy. Kudos to you! I love these new sourdough videos.
    You have inspired me to try to make my own breads and I have enjoyed much success doing so. I have started baking my own bread on a very regular basis and my family is eating it up as fast as I can produce it.
    Thank you again so much!

  32. Dorothy Chan

    Hi Eric,

    Nice video. I’ll try this new recipe. One note, my starter is never thick like yours. My original starter was made with all purpose white flour and it always looked runny. But I have had many success with it. A couple of weeks ago, I added whole wheat flour to the starter and it appears thick on day 1 and then it separated and looked hoochey. I carried on feeding it and used it to make my bread. I increased the original recipe you had by 25% and baked it in a 4 qt French White casserole. The result was amazing. It was a huge loaf, very crusty and the crumb was very even, no big holes. The texture was the best I have ever had, it does not have the sticky feel to it. Unfortunately, I did not take a photo so cannot share. But I’ll do it again and if that turns out good, I’ll send you a photo.

    Thans for all the tips and the venue for discussing and reseaching bread baking.


  33. Here’s a picture of my current favourite multigrain and rye bread.


  34. That sounds great, Gina! I wonder if you could post a picture on here. Hmmm….

  35. I’m talking about a practical solution I can recommend to my readers.

    Personally, I use what I call “the modified Julia Child method”: free-form loaf on parchment, placed on a baking stone, and with steam created either by spraying or by filling a shallow pan on a lower shelf. I get fabulous bread, but I’ve been using this method with my own recipes continuously for 35 years.

    When I have time, I will try my method with some of Breadtopia’s recipes and if it works (and I don’t see why not), I will recommend it to my readers, and send them over for the recipes and the excellent videos.

    Greetings from New Brunswick, Canada!


  36. Wonderful videos! I am excited about trying this new recipe. Particularly happy since I have a healthy sourdough in the fridge anxiously waiting for a new project. I can almost smell the bread already. Thank you so much!

  37. Karil

    Hi Gina
    Short of building a hearth bread oven, I don’t think there is a real alternative to using a clôche, if you want the results that the high-hydration, no-knead bread recipes offer. The “clôche” is used to imitate the attributes of the hearth ovens. Such “clôches”can be of clay or enameled cast iron (Dutch Oven), or even Glass Ceramic Casseroles (NOT Pyrex!). Yes, the weight is a problem. You might try using two small Dutch Ovens and split the dough into two portions (resulting in two small loaves). You would have to adjust the baking time, of course.
    Another possibility is to find a potter or ceramic artist who works in PaperClay. They could make you a clôche out of a paperclay made from a ceramic body used for making casseroles. Be certain that the design is condusive to grasping the handles on the sides and on the lid. Indeed, you could make such a casserole yourself!
    Greetings from the Provence, France

  38. wally

    Tiffany, Calphlon recommends that you don’t use the nonstick at high heats. The non stick won’t hold up.

  39. Tiffany

    Thanks for this very appealing bread recipe. Have wanted and needed a no knead bread recipe for rye bread. I’ve been at the bread baking for several years now and have taught my relatives how to do it plus recommending your website with wonderful videos. We (my husband and I) just love the no knead bread and make a loaf just about every day. Have tried many versions with asiago cheese, black olives and rosemary; then with sun dried tomatoes and basil, wheat of course and not our favorite and plain ole white. Have tried the no knead for French baguettes, small boules for sandwiches, also cinnamon rolls and now I can try the rye bread. I have a new stove as well and it has a combination of convection and regular heat. I find that I use the convection all the time and never use the regular heat method. Always bake my bread in a round and deep 3-1/2 qt Calphalon pot with a handle that helps remove the pot from the oven. This pot has a glass metal rimmed and metal handle. Perfect for bread baking. We’ve always added olive oil to the bread (approx 1 T) and used the 435 deg F oven temp, along with those fabulous gloves you use as well.
    Why doesn’t just about everyone make this bread? I’m doing my part to teach them but they think its too difficult…..couldn’t be an easier way to bake bread. Besides it runs about 60 cents/loaf versus the store’s higher prices (like $2.00 for a homemade bread lookalike….without taste). I’ve recently decided that using a pair of kitchen scissors is the ultimate way in which to score the bread in any shape you would like (even a heart….as I’m partial to heart shapes).

    See you guys…..and keep on baking bread—the best staff of life there is!

    PS: If there is any leftover bread ….. I give it to our deer (we’re in Texas) and they just love it. Probably very healthy deer as I always add wheat germ to the bread dough as well.

  40. Anna

    Thank you!! – I recall asking you last year to provide a video on rye. I am so looking forward to trying this – will update you on the outcome…

  41. It’s just that I have a food blog where I have you listed as a “Favorite” and I wanted to write an article for bread bakers who are in my situation, with a link to your own alternative method if you had one.

  42. The whole “pot” thing comes from the popular no-knead baking method that calls for throwing your wet bread dough in a covered vessel at high heat to get good crust and big holes (open crumb) in the bread.

    I consider conventional bread baking where you knead the dough and bake on baking stone or in a normal bread pan.

    It happens that many of the recipes on this site are of the no-knead variety but I use clay bakers all the time anyway because I prefer the results.

  43. Actually, I was referring to all your recipes. What do you mean by “conventional”?

  44. Could you give an alternative method for those of us who lack the strength and coordination to deal with those heavy, dangerously hot pots?

    Thank you.

    • Hi Gina,

      I think this recipe would work well the conventional way without using a pot at all.

  45. Karil

    Hi Eric
    I just enjoyed your new Sourdough Rye Bread Video. It doesn’t “drone on” at all—not everything needs to be “edited” à la M-TV! Bread Baking is leisurely, and I appreciate that your videos convey the tranquility of this activity. You allow us to spend time with you in your beautiful, aromatic kitchen and to wonder about the garden view outside the window. I imagine birds and squirrels in the trees.

  46. dennis

    I enjoy your video’s and your products. I have learned a lot and look
    forward to learning more.

    thank you

  47. Robin

    Wow! I’m definitly gonna give this a try. Thanks for making another video. I really enjoy watching them.

    By the way. I noticed you bought a new oven. Looks nice:)

  48. Rejeanne

    I really apreciate the time and effort you put into making those videos. They really make the task seem effortless and gives me permission to be a little flexible about the handling of the dough and the ingredients. Extremely helpful. I can hardly wait to try making the rye bread tomorrow. How nice of you to give us an alternative to using a starter. That will be the version I try. I’ve watched several videos in the past and have had a lot of success. I’m sold on the no-knead technique. One of my daughters will soon be receiving my breadmaker!!!! I never want to use that again. Many thanks.

  49. David

    I like the idea of adding orange zest to the bread. Great way to add a sutle favor to any bread.

  50. Fran in Virginia Beach, Va.

    Wow, Thanks for making the video about sourdough rye. The bread looks so good. Have never seen such large holes in a rye.

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