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🍽️ Savory Rye Bread with Sourdough

133 kcal · 170 min · 4 servings

Savory Rye Bread with Sourdough Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix 250 milliliters of lukewarm water with honey.
  2. 2. Stir in 150 grams of rye wholemeal flour until a smooth dough forms.
  3. 3. Cover the bowl and place it in a warm spot (at least 20 degrees Celsius).
  4. 4. Let the dough rest for three days.
  5. 5. Stir it vigorously morning and evening.
  6. 6. It will form bubbles, increase in volume, and ferment.
  7. 7. The finished starter should be thick, smell freshly sour, and bubble.
  8. 8. Now mix both types of flour with salt, spices, the finished sourdough starter, and yeast.
  9. 9. Add 250 milliliters of lukewarm water and knead everything into an elastic dough.
  10. 10. Cover the dough and let it rise in a warm place for about 1 hour.
  11. 11. Take the dough out of the bowl.
  12. 12. Knead it vigorously on a floured work surface.
  13. 13. Shape it into a round loaf.
  14. 14. Place the loaf in a floured banneton.
  15. 15. Cover it and let it rise at room temperature for another 30 minutes.
  16. 16. Place it on a baking sheet lined with baking paper.
  17. 17. Brush it with water.
  18. 18. Score it if desired.
  19. 19. Bake it in a preheated oven at 220 degrees Celsius (convection: 200 degrees Celsius; gas: setting 3–4) for 10 minutes.
  20. 20. Then reduce the temperature to 180 degrees Celsius (convection: 160 degrees Celsius; gas: setting 2–3) and finish baking for 45 minutes.
  21. 21. Open the oven door briefly after 35 minutes to release steam.

Nutrition per serving