Sourdough Rye Bread Recipe
This sourdough rye bread is the simplest sourdough you can make - there's no kneading or folding, and you'll need just sourdough starter, rye flour and water.
Servings: 12 slices
Equipment
- Dough scraper
Ingredients
For the rye levain
- 20 g rye sourdough starter or whatever starter you have
- 200 g dark rye flour
- 200 g water
For the dough
- 250 g dark rye flour plus extra for dusting
- 225 g water
- 9 g salt
- 1 tsp cumin seeds optional
Instructions
Make the rye levain
- Mix the rye levain starter, rye flour and water to form a wet dough.
- Cover and leave to ferment somewhere warm for 2 hours. I put mine in the oven with the light on.
Make the dough
- Add the flour, water, salt and cumin seeds. Mix until flour has been fully incorporated.
- Cover and allow to ferment for 30 minutes.
- Drop into a well-greased tin.
- Flatten off the tip, then shape the sides with a wet plastic scraper.
- Dust the top evenly and generously with flour.
- Prove for 2-3 hours, until doubled in size and cracked on the surface.
Bake
- Towards the end of the proving time, place a deep tray in the bottom of the oven and preheat the oven to 250C/480F.
- Put the loaf in the oven and pour a cup of water into the tray at the bottom. Be careful of the steam.
- Bake for 40 minutes, opening the door after 25 minutes to release the steam - careful, the steam will be extremely hot.
- Once baked, take the loaf out of the oven, tip onto a cooling rack and leave for several hours - rye cools slowly.
- Wait for 24 hours before slicing and eating, otherwise it will be sticky inside.
Nutrition
Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 143mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg
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