Rye Sourdough Buns

Rye Sourdough Buns

Photo © Elizabeth Yetter


Whether you’re planning for a summer cookout or a large family dinner, rye sourdough buns give any occasion a special, country feel. This old fashioned recipe for sourdough buns is made with 4 cups of rye flour and the buns are topped with caraway seeds. The result is a healthy, tasty bread that everyone will admire. This recipe for rye sourdough buns makes about 24 buns, depending on size.

Cook Time: 30 minutes

Ingredients:

• 4 cups rye flour
• 3-3/4 cups warm water
• 1 cup sourdough starter
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• 2 tsp salt
• 1 tbsp brown sugar
• 1/2 cup vegetable oil
• 5 cups bread flour, about
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• 1 egg white, lightly beaten
• caraway seeds

Preparation:

On the night before, mix together the rye flour, warm water, and a cup of your favorite sourdough starter in a large bowl. Cover bowl with a clean kitchen towel and let set overnight.

1. The next day, stir down sponge. Mix in salt, brown sugar, and vegetable oil.
   
   
2. Mix in enough bread flour to make a stiff dough. The dough will be sticky.
   
   
3. Knead the dough for 5 minutes. To do this, I grease my hands lightly with vegetable oil to prevent the dough from sticking to my hands and I knead the dough inside of the large bowl.
   
   
4. Let dough sit for 10 minutes.
   
   
5. Grease two baking sheets. Break dough into buns, remembering that the buns will double in size.
   
   
6. Cover and let buns rise for 1 hour.
   
   
7. Brush egg white on the tops of buns and sprinkle with caraway seeds.
   
   
8. Bake at 375 degrees F for 30 minutes or until buns sound hollow when tapped on.