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🍽️ 100% Rye Bread with Sourdough

511 kcal · 110 min · 4 servings

Ingredients

• 210 g rye wholemeal flour
• 230 g water
• 4 g salt
• 40 g sourdough starter
• 60 g old bread
• 240 g water
• 8 g salt
• 370 g rye flour Type 1370
• 120 g water

Instructions

1. 1. Put 210 grams of whole rye flour, 230 grams of water (45 degrees Celsius), 4 grams of salt, and 40 grams of starter (a piece of old sourdough) into a bowl.
2. 2. Mix the ingredients well.
3. 3. Cover the bowl.
4. 4. Let the mixture rise at room temperature for 12 to 16 hours.
5. 5. Pour 240 grams of boiling water over the salt and the bread pieces (small chunks of old bread).
6. 6. Stir the mixture well.
7. 7. Cover the bowl.
8. 8. Let the mixture cool down to room temperature while covered.
9. 9. Add the entire sourdough and the cooled scald to a large bowl.
10. 10. Add 370 grams of rye flour (Type 1370) and 120 grams of water (70 degrees Celsius).
11. 11. Mix everything by hand or with a mixer on the lowest setting for 5 to 8 minutes.
12. 12. Ensure a smooth, pliable dough forms.
13. 13. Check the dough temperature (it should be around 28 degrees Celsius).
14. 14. If the dough seems too dry, add a little more water.
15. 15. Let the dough rest at room temperature for 30 minutes.
16. 16. Shape the dough into a round ball.
17. 17. Dust a proofing basket (a woven basket for proofing) with flour.
18. 18. Place the dough seam-side down into the proofing basket.
19. 19. Let the dough proof in the basket at room temperature for 80 minutes.
20. 20. Remove the dough from the proofing basket.
21. 21. Place the dough seam-side up on a baking sheet.
22. 22. Preheat the oven to 250 degrees Celsius.
23. 23. Bake the bread at 250 degrees Celsius.
24. 24. Reduce the temperature to 200 degrees Celsius after 10 minutes.
25. 25. Bake the bread for a total of 50 minutes without steam.

Nutrition per serving

• kcal: 511
• Protein: 12 g · Fett/Fat: 2 g · Carbs: 108 g