Fr. Vlad's Rye Sourdough Bread
Prep time
Cook time
Total time
Recipe type: Bread
  • 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.
Recipe by Orthodox Christian Cooking Show at