Home » rye » Dense sourdough rye bread (Sat 20.03).

Dense sourdough rye bread (Sat 20.03).

Sourdough rye bread. Rye wholemeal bread with some white bread flour.



  • 200 g sourdough starter (100 g flour, 100 g water)
  • 300 g white bread flour
  • 300 g water


  • 500g wholemeal rye meal (coarsly milled)
  • 200g white bread flour
  • 1 1/2 teaspoon salt
  • 250 g water
  • 3 tablespoons olive oil

1.Initial starter:

Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air.

Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 8 hours (9 AM – 6 PM).

2. Starter batter very active by now.

Mix the rye and additional bread flour, salt and starter in a large bowl.

Add most of the water and the olive oil. Start mixing the flour and liquid by hand.
Add additional water if the dough is too dry.

Turn out on work surface and knead for 3-4 minutes.

Leave to rise for 2 hours.

3. Form into two loafs and put in greased tins.

Leave to rise for 3 hours.

4. Bake in a preheated oven at 200 C for 33 minutes.
Leave to cool on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s