100% Rye Bread with Sourdough - No wheat added! ✪ MyGerman.Recipes

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious than all-purpose flour.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to find and faster to use.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique sweetness.

Start by mixing 270 grams of rye flour with 300 milliliters of water and 6 grams of salt.

Add 60 grams of sourdough starter to the mixture and mix well.

Cover the mixture and let it rest at room temperature for 18 to 24 hours until it doubles in size.

The next day, prepare the bread dough by mixing 300 grams of rye flour, 7 grams of salt, 24 grams of honey, and 162 milliliters of boiling water.

Add 3 grams of yeast to the mixture to help the dough rise.

Mix the ingredients until well combined and let it rest for 30 minutes.

After 30 minutes, knead the dough by hand, flipping and pressing it down until it forms a round shape.

Place the dough into a floured proofing basket and let it rise for about 1 hour.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with a baking sheet inside.

After the dough has risen, transfer it to the preheated baking sheet and bake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens