Whole Rye Sourdough Bread

Whole Rye Sourdough Bread

This is another type of bread that I really wanted you to see. It's 100% rye, with a special flavour and specific taste. Even though the making process takes long, the effort is minimal, provided you already have the rye sourdough ready.

I know this taste since childhood and it took me a lot to recreate it, especially in a healthy version and with ingredients which are easy to get. This bread has specific rye flavour, dense and moist texture - just try it warm with some butter and you'll become its fans forever :)


400 g
ready and activated
Dark rye flour
300 g
2 tsp
Sunflower oil
2 tbsp
+ 1 tbsp for oiling the pan
2 tbsp
140 ml

Step by step

Step 1

For this recipe we need to activate the sourdough starter from the fridge, like I explained in a previous post.

Overall, you need to have about 500g levain - 400g for the recipe and put 100g back in the fridge.

Whole Rye Sourdough Bread - Step 1
Step 2

Combine the 400g levain with water, salt, oil and honey, mix.

Whole Rye Sourdough Bread - Step 2
Step 3

Stir in the rye flour, mix with a spoon or a spatula - not with your hands. The batter will be very sticky (specific for rye flour), but that's how it should be.

Whole Rye Sourdough Bread - Step 3
Step 4

There's no need for kneading. After mixing the batter with the spoon, cover the bowl with cling film and refrigerate for 24 hours - there will be a long fermentation process, typical to this kind of bread.

I do it this way - in the evening, I activate the starter, leave it overnight; in the morning, I beat the batter and refrigerate until the next morning.

Whole Rye Sourdough Bread - Step 4
Step 5

After this time, tip the dough out onto the table - do not knead or press, just shape gently with your hands (flour the table).

I placed the bread in a rectangular loaf pan, so I shaped it into a log.

Whole Rye Sourdough Bread - Step 5
Step 6

Transfer bread to the loaf pan, either oiled or lined with parchment paper.

Whole Rye Sourdough Bread - Step 6
Step 7

I left it to rise for about 4 hours, until it grew bigger and filled the pan. Before baking, brush or sprinkle the top with some water.

I made the bread in the morning, so I had enough time to allow it to rise in its own time.

Try to plan the steps correctly and the effort will be minimal.

Whole Rye Sourdough Bread - Step 7
Step 8

Bake for 45 minutes in the preheated oven to 200 degrees C.

After you remove from the oven and it's still hot, brush the top with some water.

Whole Rye Sourdough Bread - Step 8
Step 9

Cover with a tea towel and let cool.

Whole Rye Sourdough Bread - Step 9
Step 10

And that's it, now you have some tasty and healthy bread.


Whole Rye Sourdough Bread - Step 10
Quantity: 1 kg (1 paine medie)
Prep time: 24 min
Difficulty: intermediate
Ready in: 24 min
Publish date:
Source: nimbul.ru

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