Sourdough Rye Bread

Sourdough Rye Bread

The crust, crumb and flavor come together beautifully to give you this stunning bread.

125 gr. water;

125 gr. whole grain rye flour

15 gr. rye sourdough (to be honest, you can also use a wheat starter for this bread).

Stir the starter in water, add flour, stir until smooth, tighten with plastic wrap and leave to ripen for 8-10 hours at room temperature. The dough will ripen and become porous.


All leaven;

350 + 30 gr. water;

500 gr. white wheat flour (a / c or 1c.)

12 gr. salt.

The dough for this bread is kneaded by the double hydration method: all the water is added except for 30 grams, which are topped up after autolysis or when gluten develops in the dough.


Mix all the flour, sourdough and 350 gr. water, stir until smooth and leave for 20-30 minutes.

Add salt and start kneading. If kneading by hand, use the folding method: fold the dough every half hour by stretching and tossing the edge of the dough to the opposite side. In this case, you do not need to take the dough out of the container or bowl.

Remove the dough from the kneader and place in a bowl or container greased with vegetable oil for fermentation. Fermentation at room temperature, in my kitchen it was 23 degrees, and the dough fermented for 4.5 hours until it became noticeably fluffy. During fermentation, I folded the dough twice during the first hour.

Sprinkle flour on the table, turn the container over so that the dough falls out onto the work surface. Form round or oval blanks. Place the dough in well-floured baskets and cover with plastic wrap or a bag. Proofing for 2-2.5 hours at room temperature. About 30 minutes before baking, place a Dutch oven in the oven and preheat it to 500 degrees F. 

Bake for 30 minutes, remove the lid, and bake for 15 to 20 minutes more, until the interior of the loaf reaches about 205 degrees F, and the crust is a deep brown. Cool completely on a wire rack before slicing.
Repeat with the second loaf.

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