Rye Bread Recipe - Jewish Sourdough Rye

Learn to make Jewish Dark Rye Bread with the Wabi-Sabi Baker
Complete guide to make Old World bread and enjoy it. It uses sourdough technique with a starter to create levain that can raise the bread in place of yeast if you wish.
As for wabi-sabi, it has its roots in Buddhism and is practiced in Japan today. It means something like simplicity, humility, and living in tune with nature. The essence is to embrace authenticity instead of striving for perfection - this is our theme.

[@esamottawa]

I remember my dad buying rye with caraway at the Hungarian deli in the Byward Market in the 70s. Not sure who they sourced it from, but it was delightful. Been looking for a good recipe and method so I can get an authentic taste of it again.

[@dedacon500]

Where is the recipe to print out.?

[@anapaulaleandro9589]

Beautiful! Thank you so much. My father used to buy bread such as yours. Great flavor, great memories.

[@joanwoodrooffe360]

Well done!

[@AdrianHiggins83]

Thanks

[@SeventhSamuari]

Bro, keeps makin' vids

[@LadyCoconutVeganHippie]

Are the measurements listed anywhere?

[@justwatch902]

Measurements for yeast missing and salt

[@MediumGreenMike]

Hi, John. Thanks for the video. I've been looking for a way to make a flavorful Jewish Rye so I want to try your method. I've tried a couple of different recipes but really haven't been satisfied. Your use of a slowly developed levain had me coming back to your video and I really want to give it a try, but unless I missed it you didn't mention the amount of yeast and salt you incorporated in the final knead, or roughly how long to proof the loaves. Would you be kind enough to help me out with this? I'm revving up my starter in anticipation! -- Mike

[@vikivictoria4173]

You used a microwave lol

[@balfe1gail]

I had trouble with my starter last fall but this looks easier to do and caraway is my favourite bread! Thanks a bunch John, I'll be right back at it. I really want to make bread. What temp is the oven for the first part, forget the name for it, ends in ing? Also notice you knead with pressure on the ends instead of in the middle.

[@wabi-sabibaker107]

Hi Gail - for proofing, the temperature should be about 25C. As for kneading everyone does it slightly differently. The main thing is to rotate the dough and make sure you are always turning it so the whole thing is being exercised.

[@justheatherincanada]

You didn’t say how much Salt & Yeast you added to the final step. Please clarify. Thanks.

[@johnec0042]

Thanks for an informative video. One question, what temperature do you set your proofing box at?

[@anapaulaleandro9589]

I noticed that you have a gas stove. Is your oven also gas? Would you splash water on the bottom of a gas oven?

[@snoopster000]

Wabi Sabi needs to embrace camera work.

[@SeanDSarcasm]

That was WAY overkill

[@Roy-xe9is]

Thanks, but this is useless as a recipe.

[@lalitabell9509]

Hi just want to ask if it’s ok to use my starter to start the process for this bread. I feed my starter with few grams of rye and wheat with the bread flour. Thanks for sharing this video

[@jackimieczaniec2578]

Could you please let us know the amount of salt and yeast you used.