Sourdough rye starter after working overnight.

This has got to be one of my favorite loaves – great for sandwiches and just begging to be toasted and topped with some buckwheat honey.

One of the great things about having a grain mill is that it provides you with a big range of flour options for baking – wheat, corn, rye, barley, oat, triticale, spelt, and more can be purchased cheap from farm stores in 50# bags and stored for the long haul either in the bag themselves or in 45 gallon drums to be ground as you need.  That makes producing “artisanal” loaves such as this light rye a breeze and a cheap one at that.

Sourdough rye bread ready for the oven

With a bit of tang from the sourdough and the full extraction rye flour cut with some white this loaf is an easy sell for most folks.

Even better, while it takes a bit more forethought the actual time required to work the loaf is minimal – especially if you have a stand mixer.

Click on the post title for the full recipe.