Home » rolls » Rye rolls and bread (09.01)

Rye rolls and bread (09.01)

Light rye rolls and bread made with a sourdough starter. The rye flour used is a french T130 organic flour.


  • 200 g sourdough starter (based on 100 g water and 100 g flour)
  • 800 g  white bread flour
  • 400 g fine wholemeal rye  flour
  • 700 g water
  • 2 teaspoons salt
  • some olive oil

1. Re-activate the sourdough starter by adding 300 g water and  300 g flour.

Mix well.

Store 200g of the batter for later use, leave the remaining part to rise for about 6 hours.

2. Starter batter should be at least  a little bubbly by now.

Add the rye flour and 400g water to the starter and mix well.

Leave the sticky and grey dough to rise for another 3 to 4 hours.

3. Dough increased in size, but does not look active like a whole wheat starter.

Add the remaining flour (500g) and the salt to the batter and mix to a sticky but rather firm dough. Add water if needed. Turn out on working surface and leave to rest for 10 minutes.

4. Knead the dough for 1 minute. and leave to rest for another 10 minutes.

5. Knead again for 1 minute.

Form the dough into a ball and return to a greased bowl. Leave to rise for 2 hours.

6. Turn out the dough on working surface and form into a loaf or rolls.

Leave to rise for 1 hour to 1 1/2 hour. (The dough will not double in size.)

7. Bake in a pre-heated oven at 190 C for rolls : 25 minutes, bread 40 minutes.


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