Free recipes

100% rye sourdough bread

100% rye sourdough bread - our very favourite

Ingredients

160 g refreshed rye sourdough
140 grams water
240 g rye flour
5 g salt
1/2 tsp ground coriander
1/2 tsp ground cumin
options:  1 handful of seeds that you have soaked over night (pumpkin, sesame, sunflower, poppy...)

Method

Grease a bread tin with a hard fat like butter or lard.

Measure all the ingredients into a big bowl.  If you are using seeds, add them now too.  Give everything a big stir, adjust it if necessary by adding a bit more water until you have a very soft texture.

Completely wet your hands to pick up the dough and shape it into a little sausage.  Pop it in the tin and cover it with a shower hat.  Click here to watch a video on how to do mix and shape rye dough.  Let it rise for about 5 hours.  It will be ready for the oven when it has filled the tin and has little holes all over it  You can do this in the fridge where it will take about 8 hours.

Preheat the oven to 230 centigrade.  Pop the dough in the oven and bake for 10 minutes.  Reduce the heat to 200 centigrade and bake it for a further 30 minutes.  Remove from the oven and remove from the tin and let it cool completely on a wire rack. 

If you need to refresh your starter, follow this method and start the day before you want to bake.

The day before you want to make the bread, remove your rye sourdough from the fridge and put 20 grams of it in a bowl.  Return the vat to the fridge.  Add 40 grams of rye flour to the bowl and 80 grams of water.  Cover and let it sit on the counter overnight.  It will be all bubbly the next day and should pass the float test

Measure 160 grams of the refreshed starter into a big bowl.  Scrape the remainder back into the vat in the fridge.  Add all the other ingredients and give them a big stir.

Completely wet your hands to pick up the dough and shape it into a little sausage.  Pop it in the tin and cover it with a shower hat.  Click here to watch a video on how to do mix and shape rye dough.  Let it rise for about 5 hours.  It will be ready for the oven when it has filled the tin and has little holes all over it  You can do this in the fridge where it will take about 8 hours.

Preheat the oven to 230 centigrade.  Pop the dough in the oven and bake for 10 minutes.  Reduce the heat to 200 centigrade and bake it for a further 30 minutes.  Remove from the oven and remove from the tin and let it cool completely on a wire rack. 

The bread is best eaten the next day and is PERFECT on day two.  Wrapped in a tea towel and placed in a drawer or bread tin it will last for 5 days but we bet it will be gone long before that!

Interested in learning more?  Take our sourdough bread class.  Look here.

Your bubbly rye starter - refreshed and ready to go Your bubbly rye starter - refreshed and ready to go

Subscribe to our newsletter