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Fr. Vlad’s Rye Sourdough Bread (Episode 19)

Fr. Vlad's Rye Sourdough Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
  • 1 cup of water (chlorine free, bottled water is fine)
  • ¼ cup of sourdough starer
  • 2 cups of all purpose white flour
  • ½ cup of rye flour
  • ½ cup of whole wheat flour
  • 1 tsp
  • 1 tsp
  • 1 tbsp molasses
  • 2 tsp kosher salt
  1. In mixer bowl, combine water, sourdough starter and molasses and whisk it well.
  2. Add rye flour, whole wheat flour, caraway seeds, fennel seeds ad slat. Kneed the dough using a dough hook on a low speed for about 10-15 minutes.
  3. Set the dough to rise for 12-14 hours at room temperature (68°F-72°F), making sure to cover the bowl with plastic wrap to prevent the crust from forming.
  4. After the first rise, get the dough on a lightly floured board, deflate the dough gently. Form the dough into a ball and let it rest for 15 minutes.
  5. Shape the final loaf and place it on a baking sheet lined with a parchment paper. Make sure that a seam is on the bottom of the loaf.
  6. Let the loaf rise for 1.5 to 2 hours, covered by a towel and a plastic to prevent any crust to form.
  7. minutes before the second rise is complete preheat the over to 375°F.
  8. Slash the dough with a razor, sharp knife or lame if you have it.
  9. Bake the bread for 30 minutes or until the internal temperature reaches 200°F.
  10. Invite some friends over to share your wonderful bread.
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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

3 comments… add one
  • Katharina Jan 20, 2016, 2:32 pm

    It looks delicious! I hope you do the regular yeast bread soon…thank you

    • Fr Vlad Jan 20, 2016, 2:50 pm

      Katharina, the above recipe can be very easily adjusted to yeast. If using yeast, instead of 2 cups of water use 2 and a half cups to 2 and three quarter of water. Dissolve the yeast in water 15 minutes before mixing the dough and follow the above steps. Use one teaspoon of active dry yeast. Hopefully I will be able to do the yeast version in a few days. Many people have asked me for it.

  • Darren Apr 8, 2016, 2:42 am

    I’m trying this recipe next. I found your no knead sourdough bread video very helpful, and I am now making very good bread and very good pizza dough as well.
    Thank you for your excellent instructional videos!

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