How to Make 100% Rye Sourdough Bread Recipe

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor with a similar texture, while all-purpose flour is more accessible.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is faster and easier to use, but lacks the depth of flavor from a starter.

Start by building the Levan with 200 grams of ripe sourdough starter, 400 grams of water, and 300 grams of freshly milled rye flour.

Mix the ingredients and let it sit overnight for 12 to 15 hours.

After 12 hours, the Levan should be loose with lots of bubbles.

Add salt to the Levan and mix it up a little.

Pour 300 grams of boiling water on top of the mixture and mix well.

Weigh the dough into 7 by 4 inch rye tins, placing 800 grams per tin.

Use a wet scraper to smooth and shape the top of the dough.

Dust the top with flour to monitor the rise and cover with a towel.

Set a timer for 50 minutes and preheat the oven.

After 50 minutes, check for about six to eight pinholes on the top of the dough before baking.

Bake in a preheated oven at 440°F for 25 minutes with steam and another 25 minutes without steam.

Check the internal temperature, aiming for 204 to 206°F to ensure the bread is done.

Remove the bread from the molds immediately to prevent steaming.

Let the bread cool on a cooling rack for about eight hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens