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🍽️ Homemade Rye Sourdough Bread

188 kcal · 30 min · 4 servings

Homemade Rye Sourdough Bread Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Stir 45 grams of sourdough starter with 45 grams of lukewarm water.
  2. 2. Add 45 grams of rye flour and mix the mixture well.
  3. 3. Transfer the mixture into a screw-top jar with a lid.
  4. 4. Let the dough mature at room temperature for 12 hours (preferably overnight).
  5. 5. Weigh 600 grams of warm water into a bowl.
  6. 6. Dissolve salt in the warm water.
  7. 7. Add rye wholemeal flour to the water-salt mixture.
  8. 8. Place the matured sourdough on top of the flour.
  9. 9. Mix everything by hand well until a sticky and uniform dough forms.
  10. 10. Cover the bowl with a lid or a large plastic bag.
  11. 11. Let the dough rest at room temperature for 30 minutes.
  12. 12. Carefully place the dough onto a lightly floured work surface.
  13. 13. Shape the dough round by striking the sides clockwise with little pressure inwards.
  14. 14. Ensure the dough does not stick too much to your hands.
  15. 15. Place the dough ball with the seam facing down into a floured round proofing basket.
  16. 16. Cover the proofing basket with a large freezer bag or a clean kitchen towel.
  17. 17. Let the dough mature at room temperature for 2 hours.
  18. 18. Ensure that the dough has at least doubled in size during this time.
  19. 19. Turn the dough out onto a piece of baking paper so that the seam is facing up again.
  20. 20. Lift the dough along with the baking paper into a hot cast-iron pot.
  21. 21. Place the lid on the pot.
  22. 22. Place the pot immediately into the preheated oven.
  23. 23. Bake the bread at 250 °C (convection is not recommended) for 10 to 15 minutes.
  24. 24. Remove the lid to allow the steam to escape.
  25. 25. Bake the bread at 220 °C for a further 45 to 50 minutes.
  26. 26. Let the finished bread cool completely on a wire rack.

Nutrition per serving