Go Back
Potato flake sourdough rye bread sliced on cutting board

Soft Potato Flake Sourdough Rye Bread

This soft potato flake sourdough deli rye bread combines the rich, earthy flavors of rye flour with the slightest sweetness from the potato flake starter. This simple bread recipe will have you coming back for more. You'll see how easy it is as you read each step of the process, and you'll end up with a loaf that’s perfect for sandwiches, toasting, or simply enjoying with a smear of butter.
5 from 1 vote
Print Recipe Pin Recipe
Servings 1 large loaf

Ingredients
  

  • ¾ cups warm water not hot, or it can kill your starter
  • 1 cup starter
  • 1 cup rye flour
  • 2 1/2 cups bread flour
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon molasses
  • 1 Tablespoon Extra virgin Olive oil
  • 1 Tablespoon Vital Wheat Gluten
  • 2 teaspoons caraway seeds optional

Instructions
 

  • Feed your potato flake sourdough starter about 12 hours before starting the bread, ensuring your starter is active.
  • Add all of the ingredients into your stand mixer. Knead for 15 minutes on low. You want a nice smooth dough that is slightly tacky to the touch, but still able to be handled without too much sticking to your fingertips.
  • Remove from the stand mixer and shape into a ball, place in the bowl and cover with plastic wrap or another airtight cover to prevent the dough from drying out. Allow the dough to double during its first rise in a draft free area. This should take about 8-10 hours. This can vary depending on the strength of your starter as well as the temperature of your home.
  • After the first rise, dump the dough out of the bowl onto your clean work surface, using a dough scraper to remove any dough stuck to the sides of the bowl. Shape the dough by folding the bottom in towards the center, the two sides inwards and rolling the dough towards the top portion of the dough to get a loaf shape.
  • Oil your bread pan to ensure it doesn’t stick. If you use a stone bread pan, it removes very easily. If using a metal pan, I like to use parchment paper to line the pan before placing my dough inside.
  • Loosely cover with plastic wrap and allow it to do its second rise in a draft free area. My favorite spot is inside my turned off oven. This should take around 6-8 hours for it to double in size.
  • After the second rise, preheat your oven to 350 degrees. Carefully remove the plastic wrap. Using a scoring razor or a VERY sharp knife, score your bread.
  • Bake in your preheated oven for 35-40 minutes. This time may need to be adjusted according to the type of pan you use. Your bread should sound hollow when you tap it.
  • When first removed from the oven, the top crust of the bread will be very hard. Cover your loaf with a clean tea towel and allow it to cool. This will soften the crust. If you like a more textured crust, you may wish to skip this step.
  • The bread needs to cool before slicing to ensure you don’t have a doughy textured bread, and to help retain the moisture in the bread. .