Whole Rye Sourdough Bread

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.

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

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.

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.

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.

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

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.

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.

Cover with a tea towel and let cool.

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

Enjoy!